Servings: 6 each Prep Time: 5 min. plus marinating Cook Time:30 min.
Recipe adapted from Seattle Kitchen, A food Lover's Cookbook and guide by Tom Douglas.
The chicken can be replaced with pork or even vegetables, such as eggplant depending on your preference.
Make ahead: The marinade/glaze can be made up to one week ahead of time and kept, tightly covered, in the refrigerator.
For the glaze:
1/4 cup honey
2 tablespoons vegetable oil
1/4 cup fresh lemon juice
1/4 cup Maruso black bean soy sauce
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
For the chicken:
12 chicken drumsticks
lemon wedges for serving
1) To make the marinate/glaze, whisk together the honey, oil, lemon juice, soy sauce. garlic, ginger and red pepper flakes.
2) In a baking dish, resealable bag or container, marinate the chicken in the glaze for 30 minutes.
3) Grill or broil the chicken, medium heat, on both sides until the skin is crispy and juices run clear or the internal temperature reaches 165 degrees Fahrenheit, about 25-30 minutes. Be careful not to burn the chicken, the honey will char easily. Moving the chicken to the cooler part of the grill, if grilling, or moving the chicken further from the broiler, may be necessary.
4) Serve chicken with a squeeze of lemon.