Ginger-Limoncello Glazed Drumsticks
Mark Stevens and Lindsey Catherine
Sweet and sour come together to make this an appealing alternative style for throwing chicken on the grill.
14 pc. Organic Chicken Drumsticks
4-6 oz. Organic Maple Syrup
1 Thumb-length Ginger Root, mince during prep
3 tablespoons Balsamic Viniger
1/3 cup Extra Virgin Olive Oil
1/3 cup Yvelise Limoncello
1 teaspoon of Siracha to add a kick (optional)
Clean the chicken by washing it off and padding it dry. Then, with a large tupperware basin, place the chicken inside, and add the maple syrup, freshly minced ginger and balsamic vinegar. Seal the tub and shake, shake, shake! Put chicken tub in fridge for three hours, re-shaking every hour or so (Note: if you are in a rush, 1 hour will suffice with several more shakes).
While your grill is heating up, grab a grilling brush and two small bowls. Fill one bowl with your olive oil and the other with your limoncello. Try not to drink all the limoncello before using it on the chicken. I have to leave it out of the freezer so it gets warm and less tempting. Once your grill is at the ideal temperature of 160-165 degrees* (and once the rain lets up as we found out on Labor Day), pull out your drumsticks one at a time. On the side that you lay on the grill, brush one stroke of oil before placing on the grill. Once all your drumsticks are on the grill repeat the process with the olive oil and then ALSO brush one stroke of limoncello on the upward facing side of the chicken and cover the grill.
*ideal temperature for grilling chicken is 165 degrees, or low-medium on a charcoal grill or medium on a gas grill.
Let the chicken grill for 5 minutes and then turn them over. Brush one stroke of limoncello onto the new upward facing side and cover for 5 minutes more. Repeat process being careful to not let the limoncello burn the of the chicken. The best way to do this is to rotate the drumsticks to the cool spots of the grill and make sure every piece of chicken gets equal billing.
When the chicken is done there will be no more pink inside (opaque centre) and the juice will run clear when broached with a knife. Then tong the chicken into a serving a tray and be humble while taking in the compliments. Enjoy!