11/01/2011

Sweet-&-Sour Chicken Drumsticks Recipe


The Grilled Recipes kitchen invites you to try Sweet-&-Sour Chicken DrumsticksRecipe. Enjoy our collection of quick & easy grilling recipes and learn how to make Sweet-&-Sour Chicken Drumsticks.  

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

4 servings

Active Time: 40 minutes

Total Time: 40 minutes

Ingredients

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

Preparation

Preheat grill to medium. (No grill? See Broiler Variation, below.)

To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.

Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.

Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

Tips & Notes

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition

Per serving: 255 calories; 8 g fat ( 2 g sat , 3 g mono ); 93 mg cholesterol; 16 g carbohydrates; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium.

Nutrition Bonus: Selenium (27% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 4 lean meat, 1 other carbohydrate

From EatingWell:  July/August 2007

More Grilled Recipes:

Open grilled chicken, avocado and mozzarella sandwich
Grilled apple and cinnamon skewers
Grilled bananas with dulce de leche
Grilled Fruit with Bourbon Glaze
Grilled fruit with pistachio yoghurt
Grilled Summer Fruit

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