Name: Grilled Asian Drumsticks
Cook time: 45 min
Total time: 45 min
Cuisine: Asian
Ingredients: 6 chicken drumsticks, bone-in and skin-on; 4 inches lemongrass; 1/2 c brown sugar; 1/2 c water; 1/4 c rice vinegar; 2 Tbs fish sauce; 2 Tbs soy sauce; 2 tsp minced garlic; 1/2 tsp ginger paste; 1 tsp black pepper; 1 tsp red pepper flakes (optional)

Only season the chicken with salt and pepper for grilling, then use the sauce to baste and brush it for the last ten minutes or so, which will help it caramelize and stick to the skin. Serve with the sauce on the side - or pour it right on top.

You'll need:

6 chicken drumsticks, bone-in and skin-on
4 inches lemongrass
1/2 c brown sugar
1/2 c water
1/4 c rice vinegar
2 Tbs fish sauce
2 Tbs soy sauce
2 tsp minced garlic
1/2 tsp ginger paste
1 tsp black pepper
1 tsp red pepper flakes (optional)

Take a knife and cut the lemongrass longways to get to the fragrant inner layers, which should be greener and slightly softer.

Combine all ingredients besides chicken in a small saucepan. Bring to a boil, then simmer until reduced to about a cup - 10 minutes or so. Remove from heat, and use a fork to fish out the lemongrass. Set aside 1/4 c of the sauce for serving.

Preheat grill to 450 with indirect heat. If you have an old grill, without bells and whistles, like me, put one burner on high and leave the other burner off. Season the chicken with salt and pepper. Put the chicken away from the heat and let cook half an hour, flipping after 15 minutes, with the grill closed.

When the drumsticks are done, open the grill and cook over the flame while basting (with the remaining 3/4 c sauce) and turning frequently, every 2 minutes or so, until charred to your liking. Serve with the reserved sauce.

Grilled Asian Drumsticks

Yield: 6

Author: Mallory

Cook time: 45 MinTotal time: 45 Min

Ingredients

6 chicken drumsticks, bone-in and skin-on
4 inches lemongrass
1/2 c brown sugar
1/2 c water
1/4 c rice vinegar
2 Tbs fish sauce
2 Tbs soy sauce
2 tsp minced garlic
1/2 tsp ginger paste
1 tsp black pepper
1 tsp red pepper flakes (optional)

Instructions

Take a knife and cut the lemongrass longways to get to the fragrant inner layers, which should be greener and slightly softer.
Combine all ingredients besides chicken in a small saucepan. Bring to a boil, then simmer until reduced to about a cup - 10 minutes or so. Remove from heat, and use a fork to fish out the lemongrass. Set aside 1/4 c of the sauce for serving.
Preheat grill to 450 with indirect heat. If you have an old grill, without bells and whistles, like me, put one burner on high and leave the other burner off. Season the chicken with salt and pepper. Put the chicken away from the heat and let cook half an hour, flipping after 15 minutes, with the grill closed.
When the drumsticks are done, open the grill and cook over the flame while basting (with the remaining 3/4 c sauce) and turning frequently, every 2 minutes or so, until charred to your liking. Serve with the reserved sauce.

Nutrition Facts

Calories

278.87

Fat (grams)

8.59

Sat. Fat (grams)

2.31

Carbs (grams)

27.06

Fiber (grams)

0.26

Net carbs

26.80

Sugar (grams)

14.58

Protein (grams)

23.59

Sodium (milligrams)

860.39

Cholesterol (grams)

115.57

https://www.flanandsimple.com/2021/07/grilled-asian-drumsticks.html

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