Korean-Style Drumsticks

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.

Serves four.

“Grill This, Not That” by David Zinczenko and Matt Goulding (2012, Rodale)