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Glazed Grilled Chicken Drumsticks




20 min


40 min

Glazed Grilled Chicken Drumsticks



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Chicken Drumsticks

8  Empire Kosher® Chicken Drumsticks

Olive oil for brushing

Salt and pepper, to taste


1  tablespoon olive oil

1  shallot, minced

2  cloves garlic, minced

½  cup rice wine vinegar

1  cup chicken broth

¼  cup honey

1  cup pineapple juice

⅓ cup soy sauce

1  tablespoon Dijon mustard

Salt and pepper to taste



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Chicken drumsticks
1. Preheat grill on medium high heat.

2. Brush chicken drumsticks with oil and  sprinkle with salt and pepper.

3. Grill the drumsticks until just evenly  browned on each side.

4. Move the drumsticks to a cooler part  of the grill and cover with a lid.

5. Continue cooking for about 30 minutes. While cooking, prepare the glaze. 

1. In a large skillet, heat oil on low heat, add shallot and garlic until golden brown.

2. Increase heat to medium high, adding remaining ingredients.

3. Heat to boil, then reduce to a simmer.

4. Continue cooking on medium-low heat until mixture is reduced  by half - about 20 minutes. Glaze should be thick, resembling maple syrup.  

To finish cooking and glazing:

1. Brush the glaze on the drumsticks. Cook for 10 minutes longer,  at medium heat.

2. Brush additional glaze on the drumsticks for another 10-15 minutes  until the drumsticks are cooked through.

3. Check temperature with a meat thermometer. Drumsticks should  register 165°F.

4. Remove from the grill and allow chicken to cool for 10 minutes

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