Molasses and Stout Grilled Chicken Drumsticks

For the sauce:
Heat the 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 it simmer for approximately 20 minutes, or until thickened. Set aside (see note below).

For the chicken:
Take the skin off the chicken (optional). Pat the chicken dry with paper towels. Brush cooking oil on the chicken drumsticks. Lightly season the drumsticks with sea salt and ground black pepper.

Preheat 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. Remove chicken to a clean plate. 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 in half. One part for use while grilling and the other part for use after grilling and for storing leftovers.