Sweet and Sticky Grilled Chicken

Serves 4

1 1/2 cups dry red wine (such as pinot noir)
1 1/4 cups packed dark brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons ground ginger
1 garlic clove, minced
12 chicken drumsticks, skin on
Coarse salt

Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 40 to 50 minutes. Let cool.

Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).

Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, for about 20 minutes total. In the meantime, preheat oven to 400 degrees and line a large baking sheet with aluminum foil. Once finished grilling, place drumsticks on the sheet and bake for 10 minutes.


Remove from oven, season with salt and serve.



*Tip: If the sauce is not thickening enough, in a separate bowl, mix together 1 tbsp. flour or cornstarch with 2 tbsp. water until dissolved. Add to sauce and stir.
Printed from ComfortofCooking.blogspot.com