If the weather is warm, it means we are grilling something at my house. Steak, chicken, vegetables…you name it, it’s on the grill. Everything just tastes better when it comes from the BBQ, especially when it’s got great flavors behind it. I’ve had these drumsticks in my freezer forever and needed to use them. Drumsticks are one of those pieces of chicken that you kind of forget about. Breasts and thighs are usually our go-to cuts for grilling, but then you grill the drumsticks and you’re like, “why don’t I do this more often?!” They’re juicy and you get to eat them with your hands!
We went to my In-laws for dinner last night and I hadn’t really thought about what I was going to marinate the drumsticks in so I went to their pantry and fridge to see what they had to choose from. Sometimes that’s when you come up with the best marinades because you have to get creative. I saw the sesame oil and immediately decided to go the Asian flavor route…
We ate these with baked Japanese Yams and salad but you could serve them with rice, cauliflower fried rice, grilled pineapple or roasted veggies. Pretty much anything goes!
When I make my own marinades I like to have a few fresh ingredients in their to liven things up and give that extra boost. Letting these drumsticks marinate for about 4 hours or so is plenty. Just take them out of the fridge about an hour before you’re going to grill them so they’re close to room temperature before you but them on the grill.
For those on a flexible eating program, the calories and marcos for one serving of marinated drumsticks are:
(6 oz. weighing chicken meat only) – 393 Calories – 7 C / 24 F / 34 P
Sweet and Spicy Grilled Drumsticks
10 Chicken Drumsticks
4-5 Minced Fresh Garlic Cloves
2-3 Finely Chopped Green Onions
1/4 Cup Sesame Oil
2 Tbsp Hot Chili Oil
1/3 Cup Soy Sauce
2 Tbsp Honey
1 1/2 Tsp Onion Powder
1 Tsp Cayenne Pepper
1/2 Tsp Black Pepper
In a mixing bowl, combine Sesame Oil, Hot Chili Oil, Soy Sauce and Honey and mix with a wire whisk. Add Onion powder, Cayenne and Black pepper and whisk again. Mince the garlic cloves and finely chop the green onions and add to the liquid marinade. Place washed and dried drumsticks in two large Zip lock baggies and divide the marinade between them. Make sure all drumsticks are coated thoroughly. You can either reserve a little bit of the marinade for basting the chicken when it’s on the grill or make a small separate batch if you feel like you need all of the original batch to coat the chicken.
Spray your grill with BBQ safe cooking spray so the drumsticks don’t stick to the grill. Remove chicken from the marinade and place on the grill. Turn drumsticks occasionally, until golden brown. Make sure to watch your chicken and rotate frequently so you get an even cook on the chicken and no side gets too charred. You want your chicken to be about 165 degrees F on meat thermometer when it is inserted into the thickest part of the chicken. Grilling should take about 15-20 minutes total.
Chop an extra green onion or two and sprinkle over the top of the drumsticks before serving for a little color and freshness! You can never go wrong with a little extra green onion.