3 cloves garlic, minced
1 tablespoon minced fresh ginger
¼ cup honey
2 tablespoons sesame oil
2 tablespoons chili garlic sauce (sambal oelek is best, but sriracha will do)
2 tablespoons rice wine vinegar
8 chicken drumsticks
Salt and black pepper, to taste
In a mixing bowl, whisk together the garlic, ginger, honey, sesame
oil, chili sauce and vinegar. Season the chicken all over with salt
and pepper. Place the chicken in a sealable plastic bag and pour in half of the marinade, reserving the other half. Seal the bag and refrigerate for at least one hour (but not more than eight hours).
Heat a grill over medium heat.
Remove the chicken from the marinade and grill, turning occasionally, for about 15 minutes, until the skin is nicely caramelized and the meat feels firm to the touch and is cooked through. If the rendered chicken fat causes flare-ups, turn down the heat or move the chicken to a cooler side.
Toss the cooked chicken with the reserved marinade and serve.
"Grill This, Not That" by David Zinczenko and Matt Goulding (2012, Rodale)
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