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September 17, 2007 / Tony

Ginger Soy Drumsticks

Now that football season is here, I’ve turned to making party-type food on Sundays to eat during the game.  This past Sunday, I decided to make drumsticks.  Here’s the recipe I used:

Ginger Soy Drumsticks

8 chicken drumsticks

4 cloves garlic

1 shallot

1 piece (2 inches) ginger, peeled

2 jalapeño or other hot pepper

1 cup fresh cilantro

3 T sugar

1 tsp black pepper

1/2 cup soy sauce

3 T red wine vinegar

1/3 cup vegetable or olive oil

For glaze: 

1/4 cup honey

1 T soy sauce

1 T sriracha or other hot sauce

Place all ingredients, except the chicken and the glaze ingredients, in a food processor or blender.  Combine until a smooth puree forms.  Combine pureed ingredients and the chicken in a plastic bag and marinate for at least an hour and up to 12. 

Prepare a grill for indirect grilling.  (See the instructions here.)  Remove the chicken from teh marinade and place on the grill, reserving the marinade.  Cook, brushing the chicken occassionally with the leftover marinade until cooked through.

Mix glaze ingedients in a small bowl.  Brush onto chicken during the last 2 minutes of cooking.  Serve.

This is how they turned out (with some sweet potato chips):

img_0952.jpg

These drumsticks had a nice salty, sweet, and hot flavor to them.  The glaze made these drumsticks especially good-it just added an intense, sweet-hot punch that really perked up your mouth as you ate them.  I definitely recommend marinating them for at least 6 hours and preferably 12.  You’ll get a much deeper flavor than if you rush it. 

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