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Sweet meets tangy in a deliciously grilled way!
Preheat your grill to medium-low. Then in a large bowl, combine the preserves, vinegar, grated fresh ginger, cayenne, and kosher salt (more or less to taste). Reserve 1/4 cup of the glaze mixture. Add the chicken drumsticks to the bowl and toss to coat.
Grill chicken, covered, turning occasionally. Cooked all the way through, 25 to 30 minutes, basting with the reserved glaze mixture in the last 10 minutes of cooking.
Tip: Taste the glaze before adding the chicken. If the glaze is too tangy, add more preserves. If it’s not tangy enough, add a little more balsamic vinegar!
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jeannebee on 6.26.2011
We just finished dinner. These were fabulous…and all the kids ate them! I used thighs/legs. Didn’t have peach preserves, so I used a little orange marmalade. Probably used double the ginger. Yum Yum Yum!
(I’m heading over to Simply Scratch to see what else Laurie has for us.)
ktpickett on 6.25.2011
These look soooo good. I wish we didn’t already have something planned for dinner. I’ll have to plan to make it later this week.
Laurie - Simply Scratch on 6.25.2011
So glad you liked them!
sylvie10 on 6.24.2011
Had these for dinner tonight. Very good. I just used apricot preserves ’cause thats what I had on hand. I’ll make it again. Thanks.