This summer I learned how to use our charcoal grill and it’s been lifechanging! Joe complains because he used to be the grill master and now I’ve taken it over, but it’s fun to learn new cooking techniques! One of the first things I ever grilled were chicken drumsticks, and they turned out sooo good I was anxious to try some new recipes! This one is super tasty, although very messy! I made this for a dinner party for a group of friends (socially distanced in our backyard, of course) and this chicken was a HUGE hit!
Ingredients for Sauce
1 medium mango, peeled and chopped
½ cup ketchup
¼ cup apple cider vinegar
2 tbsp. brown sugar
1 tbsp. soy sauce or tamari
1 tbsp. fresh ginger, grated
½ t. Chinese five-spiece powder
½ t. ground turmeric
Chicken
3 pounds chicken drumsticks (makes a lot, but you’ll want leftovers!)
1 tbsp. honey (I used Mike’s Hot Honey!)
Thinly sliced green onions for garnish
First, get your coals white hot and in the bottom of just half of your grill. Combine all of the sauce ingredients in a blender or food processor, and blend until smooth and combined. Reserve ½ cup of the sauce for serving, and toss the chicken with another ½ cup of the sauce in a large bowl. The rest of the sauce you’ll bring outside with you to the grill to baste the chicken while it cooks.
Place the chicken on the hot side of the grill and cook, flipping occasionally, until browned on all sides – about 5 minutes. Then move it to the cooler side of the grill and cook, flipping occasionally, for another 20-30 minutes, or until a meat thermometer reads 160 degrees. To finish, return the chicken to the hot side of the grill and baste with the sauce. Cook another 5 minutes or so, or until your chicken reaches 165 degrees, and then remove from the grill.
Drizzle the chicken with the honey and serve with the green onions. SO GOOD. Finger-licking good!
Nichelle Ley, Chef J.D. 