Ingredients
• 3 lbs. chicken drumsticks
• ½ c. dark sesame oil
• ½ c. soy sauce
• 1 tsp. ginger
• 1 tsp. of minced garlic (from a jar)
• 1 scallion, mince white and green parts but keep separate
• 1 tsp. lemon zest
Dipping Sauce:
• ½ c. hoisin sauce
• ¼ c. honey, warmed
Directions
1. Mix sesame oil, soy sauce, ginger, garlic, scallion whites and lemon zest in a bowl.
2. Refrigerate drumsticks with marinade for 1-2 hours, stirring a few times so the chicken is evenly seasoned.
3. Prepare grill for indirect grilling and heat to medium.
4. Drain the chicken, save the marinade.
5. Place chicken on the grill away from the heat and close the lid.
6. Grill until the skin is crisp and meat is cooked through to the bone, about 30-40 minutes.
7. While chicken is cooking prepare dipping sauce. Boil leftover marinade for 3 minutes, then whisk in hoisin sauce. Cool to room temperature.
8. When chicken is on a serving dish, drizzle with honey and sprinkle with scallion greens. Serve with dipping sauce in small bowls.
We featured this recipe in the August/September 2019 issue of Wisconsin Farm Bureau Federation’s Rural Route. Recipe and photo submitted by Leslie Svacina. Follow along with her grilling adventures on Instagram @grillinglikesteven.
Leave a Reply