Molasses and Stout Grilled Chicken Drumsticks
Fancy molasses and some full bodied stout make these grilled drumsticks a total treat.
SAUCE1 tablespoon cooking oil (not olive oil)
of soy sauce
I use Kikkoman
fresh lemon juice
of Worcestershire sauce
Crosby's Fancy Molasses
CHICKEN12 chicken drumsticks, skinless (optional)
of cooking oil
Sea salt and ground black pepper
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.
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.