Recently Whole Foods had some major deals on chicken drumsticks, so we stocked up. Our freezer currently looks like it belongs to a sadistic chicken murderer with a leg fetish.
Anyways, since we typically buy chicken breasts or tenders, these are a treat. With grilling season in full effect I whipped together a quick and simple Asian inspired marinade and let these babies sit in the fridge for a few hours. You could even let them soak all day if you’re into that kind of thing (and why shouldn’t you be?). The sugars from the orange juice and hoison blacken nicely and leave a satisfyingly sticking coating. Its still barbecue, but a little different from your standard American fare. Dip them in a cool and creamy, but still plenty spicy, sriracha mayo dipping sauce and you’re golden.
So go stock up on some drumsticks. Just don’t let anyone see your freezer.
Grilled Hoison Chicken Drumsticks with Sriracha Mayo Dipping Sauce
Serves Two, but just multiply for more servings
4-5 chicken drumsticks
1/4 cup prepared hoison sauce (available in the Asian aisle)
1/4 cup orange juice
1 tbsp. fish sauce
1/2 tsp. Chinese Five Spice
1/2 tsp. black pepper
mayo to taste (I used 365 brand low fat)
sriracha to taste
1.) Combine everything besides the chicken in a medium mixing bowl. Add the chicken and toss to coat. Marinade for at least an hour, but up to 24.
2.) Heat your grill to medium-high heat. Place the drumsticks on the grill and cook for about 20 minutes, until done. Cooking time will vary depending on your grill. Flip midway through.
3.) Meanwhile, prepare your dipping sauce. I mixed a few tablespoons of mayo with a tablespoon or so of sriracha. Mix yours to taste – that rooster sauce is spicy!