Grilled Hoisin Chicken Drumsticks
Recipe & Photo courtesy of Leslie Owens at HowtoBurnWater.com
Ingredients
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, finely minced or grated
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon cayenne pepper or to taste
- 6-8 chicken drumsticks
Garnish
- 1 tablespoon black sesame seeds
- 6-8 green onions
Instructions
- Wash hands with soap and water.
- Scrub garlic and ginger with a clean vegetable brush under running water. Gently rub green onions under cold running water. Dry with a clean towel.
- Mince the onion and garlic. Trim the roots off the bottom of the green onions and set aside.
- In a medium bowl, whisk together the garlic, soy sauce, hoisin, honey, ginger, five-spice powder, and cayenne pepper. Reserve one-quarter of the mixture and set aside.
- Using a paring knife, make a few small holes in each chicken drumstick. Do not rinse raw chicken. Add the drumsticks to the bowl and toss gently to ensure all drumsticks are well coated. Cover the bowl and refrigerate for 20 minutes or up to overnight, turning at least once.
- Wash hands with soap and water after handling raw chicken.
- Heat a grill or grill pan to medium heat. Place drumsticks on the grill about an inch apart.
- Wash hands with soap and water after handling raw chicken.
- Cook the chicken, turning occasionally, until the internal temperature reaches 165°F on a digital food thermometer, about 30-40 minutes. Do not reuse marinade used on raw chicken.
- Once chicken is cooked, turn up the heat to medium-high and brush the drumsticks with the reserved marinade. Add the green onions to the grill and cook until the onions have grill marks and are slightly softened.
- Remove drumsticks and onions from the grill. Garnish with black sesame seeds and serve immediately.
- NOTE: If using the oven, preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil. Place drumsticks on the baking sheet and bake until the internal temperature of the chicken reaches 165°F on a digital food thermometer. Turn at least once during baking.