Ginger and orange flavours glaze succulent, tender chicken drumsticks with salty-sweet soy sauce, brown sugar and wheat beer.
|2 tsp||(10 mL) Freshly grated ginger|
|1 tsp||(5 mL) Minced garlic|
|1||Medium orange, zested and juiced|
|Pinch of chilli flakes|
|2 tbsp||(30 mL) Soy sauce|
|2 tbsp||(30 mL) Brown sugar|
|1/2 cup||(125 mL) Wheat beer|
|1 Pkg||Maple Leaf Prime Naturally® Chicken Drumsticks|
|Orange wedges for garnish|
WHISK together the first seven ingredients in a small bowl.
LIGHTLY score the chicken using a sharp knife. Place in a large re-sealable plastic freezer bag. Pour the marinade over the chicken, massage to coat. Refrigerate for at least one hour or up to overnight.
PREHEAT BBQ to medium. Lightly coat the grill with non-stick cooking spray. Remove the chicken from the marinade and pour the marinade into a small saucepan. Bring the marinade to a boil then reduce heat to low and simmer for 5-7 minutes or until reduced by half.
GRILL the chicken for 25-30 minutes, turning frequently and basting with the reduced marinade. Chicken is cooked when the internal temperature reaches 185°F (85°C). Reduce the temperature of the grill to medium-low, or transfer to indirect heat if the chicken begins to burn. Remove from the BBQ and serve garnished with orange wedges.
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