Citrus chicken drumsticks
- Preparation 15 min
- Refrigeration 12 h
- Cooking 20 min
- Servings 4
- Freezing Absolutely
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These citrus chicken drumsticks will win everyone’s stomach. Nothing beat some juicy and sticky chicken!
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Ingredients
- Zest from 2 oranges
- Zest from a lemon
- Zest from a lime
- Juice from 2 limes
- Juice from 2 lemons
- Juice from 2 oranges
- 3 tablespoons hoisin sauce
- 2 tablespoons maple syrup
- 2 tablespoons molasse
- 2 tablespoons olive oil
- 2 tablespoons fish sauce (like Nuoc Mam)
- 1 tablespoon Sriracha
- 1 tablespoon white wine
- 1 teaspoon sesame oil
- 8 garlic cloves, finely chopped
- 12 chicken (1kg) chicken drumsticks with skin
- Salt and ground pepper
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Preparation
- Pour all the ingredients in a big airtight container then close lid. Shake well and reserve in fridge for 12 hours. Shake from times to times.
- Preheat the bbq at maximum intensity then reduce heat at medium. Place the drumsticks on the grill and cook 3-4 minutes in each side until nicely coloured. Close one side on the bbq then continue cooking on indirect heat for 8 to 10 minutes or until meat is no longer pink and detach easily from the bone.
Our sommeliers suggest
Freixenet Mia
An original semi-dry white elaborated with local varieties from north-east Spain that are usually used for the local sparkling wines, the cavas. It smells flowers, tropical fruits and melon!
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Dominus Vobiscum Blanche, Microbrasserie Charlevoix
With its citrus fruits and yeast flavors, this Belgian white beer will emphasize the citrus fruits used in this recipe. It also offers a light acidity that will cut the sugar that you just licked from your fingers… allowing you to take one more drumstick… again and again!
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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