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Molasses and Stout Grilled Chicken Drumsticks
Fancy molasses and some full bodied stout make these grilled drumsticks a total treat.
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Servings:
12
Ingredients
SAUCE1 tablespoon cooking oil (not olive oil)
1
tablespoon
of soy sauce
I use Kikkoman
1
tablespoon
HP sauce
2
tablespoons
Dijon mustard
1
tablespoon
fresh lemon juice
2
teaspoons
chili powder
1
teaspoon
of Worcestershire sauce
1
teaspoon
chili sauce
optional
1
shallot
minced
2
cloves
of garlic
minced
3/4
cup
Crosby's Fancy Molasses
3/4
stout beer
CHICKEN12 chicken drumsticks, skinless (optional)
2
tablespoons
of cooking oil
Sea salt and ground black pepper
Instructions
SAUCEHeat 1 tablespoon of cooking oil in a saucepan on medium heat.
Add minced garlic and shallot. Simmer until fragrant.
Add the remaining sauce ingredients. Mix well.
Bring the heat to high and bring the sauce to a boil.
Bring the heat to low and let simmer for approx. 20 minutes, or until thickened.
CHICKENTake the skin off the chicken (optional).
Pat the chicken dry with paper towels.
Brush olive oil on the chicken drumsticks.
Lightly season the drumsticks with sea salt and ground black pepper.
Pre-heat the grill to medium heat.
Place the drumsticks on the grill and cook for 30 minutes, turning once halfway through.
During the last 10 minutes on the grill, slather the molasses sauce onto the drumsticks with a pastry brush.
Let the chicken rest for five minutes once removing from the grill.
Brush the molasses sauce onto the drumsticks until they are coated to desired amount.
Notes
To avoid contamination, I divide the sauce - one part for use while grilling, and the other part for use after grilling and for storing leftovers.