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Holly Chute
Chef
00:10
Prep
00:50
Cook
02:00
Inactive Time
03:00
Total Time
Ingredients & Directions
Directions
Mahogany Chicken Drumsticks
12
Springer Mountain Farms Drumsticks
1 9.3 oz jar
Hoisin sauce
1 9.3 oz jar
Plum sauce*
1 10oz jar
Soy sauce
2 tablespoons
Dry sherry
1/2 cup
Honey
2 large cloves
Garlic, minced
1/2 cup
Scallions, chopped
- Combine all ingredients except chicken drumsticks in a saucepan.
- Bring to a boil and then simmer for 20 minutes. Let cool.
- Combine 1 ½ cups cooled marinade with chicken drumsticks in a zip top bag.
- Reserve rest of marinade for glazing after chicken is cooked; refrigerate until needed.
- Refrigerate chicken in marinade for two hours or overnight in the refrigerator.
- Remove remaining marinade.
- Preheat grill to medium-high setting up a direct heat and indirect heat sides of grill (to help prevent marinade from burning before chicken is cooked fully.)
- Remove chicken from marinade, and place on grill grate in indirect heat area; discarding used marinade.
- Cook until internal temperature almost reaches 165°F (approximately 30-35 minutes), brush with reserved marinade and then move to direct heat area of grill to do a reverse sear, being careful not to burn the marinade (high sugar content may cause this if grill is too hot).
- Alternately, the chicken may also be baked in the oven at 375°F for about 30-45 minutes or until internal temperature is 165°F.
- Garnish with chopped scallions.
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Yield: 4-6
00:10
Prep
00:50
Cook
02:00
Inactive Time
03:00 Total Time
Ingredients
Directions
Mahogany Chicken Drumsticks
12
Springer Mountain Farms Drumsticks
1 9.3 oz jar
Hoisin sauce
1 9.3 oz jar
Plum sauce*
1 10oz jar
Soy sauce
2 tablespoons
Dry sherry
1/2 cup
Honey
2 large cloves
Garlic, minced
1/2 cup
Scallions, chopped
- Combine all ingredients except chicken drumsticks in a saucepan.
- Bring to a boil and then simmer for 20 minutes. Let cool.
- Combine 1 ½ cups cooled marinade with chicken drumsticks in a zip top bag.
- Reserve rest of marinade for glazing after chicken is cooked; refrigerate until needed.
- Refrigerate chicken in marinade for two hours or overnight in the refrigerator.
- Remove remaining marinade.
- Preheat grill to medium-high setting up a direct heat and indirect heat sides of grill (to help prevent marinade from burning before chicken is cooked fully.)
- Remove chicken from marinade, and place on grill grate in indirect heat area; discarding used marinade.
- Cook until internal temperature almost reaches 165°F (approximately 30-35 minutes), brush with reserved marinade and then move to direct heat area of grill to do a reverse sear, being careful not to burn the marinade (high sugar content may cause this if grill is too hot).
- Alternately, the chicken may also be baked in the oven at 375°F for about 30-45 minutes or until internal temperature is 165°F.
- Garnish with chopped scallions.
