Some like it HOT! Spicy that is, and my family sure does! If there’s a way to put hot sauce in, on or around food, we will do it! But here’s the rub, we don’t all like it to the same heat level. Most of us like a zippy zing but some would prefer to nearly blow the hair off your head. Compromises are necessary, which is easy to do with the spicy glaze basted on at the end. Everyone is happy and isn’t that the goal?
We have gotten a little break in the weather between the rain and the howling winds. The wind gusts the last few days have been up to 40 miles an hour. We had to roll up our outdoor rug, pack up the chairs and stow them back under the RV. Even bricks we borrowed from Dad couldn’t hold the rug down. It folded up around me like a Venus Fly Trap! Not great grilling weather!
Wanting so much to rush the summer season with a little grilling, and to try a new recipe, we jumped on the one day weather break and fired up the Barbie at my brother Brett’s house! With just a little bit of advanced planning, so the drumsticks can marinate, this is a fast and easy recipe. Packed with flavor, and as much heat as your taste buds can handle, it’s a real crowd pleaser! A mild tingle or flame thrower hot, it’s up to you. And who doesn’t like like food that comes on it’s own stick?
Combine the orange juice, soy sauce, sriracha and olive oil in a small bowl. Mix well.
Place the drumsticks in a re-sealable plastic bag. Pour the marinade over the drumsticks and seal the bag. Place the drumsticks in the refrigerator for 8 to 24 hours to marinate.
Oil the barbecue grate and heat the barbecue to medium-high. Turn the heat to low and place the marinated drumsticks on the grate.
Combine the orange marmalade and Sambal Chili Paste. Start with 1/2 tablespoon Sambal Chili Paste, adding more or less for desired heat level. Add some water to thin the mixture into a glaze and set aside.
Close the barbecue lid. Cook for about 30 minutes. Turn the chicken drumsticks a couple of times throughout the cooking time.
Baste with the marmalade-chili sauce mixture in the last few minutes of grilling. Continue basting and grilling until the glaze creates a sticky coating on the drumsticks. Several coats should do it for maximum flavor pop!
- Marinade
- 1/4 cup orange juice
- 2 Tablespoons soy sauce
- 1 Tablespoon sriracha
- 2 Tablespoons olive oil
- 16 organic drumsticks
- Glaze
- 4 tablespoons orange marmalade
- 1 tablespoon Sambal Chili Paste, more or less for desired heat level
- water to thin
- Combine the orange juice, soy sauce, sriracha and olive oil in a small bowl. Mix well.
- Place the drumsticks in a re-sealable plastic bag. Pour the marinade over the drumsticks and seal the bag.
- Place the drumsticks in the refrigerator for 8 to 24 hours to marinate.
- Oil the barbecue grate and heat the barbecue to medium-high. Turn the heat to low and place the marinated drumsticks on the grate.
- Combine the orange marmalade and Sambal Chili Paste. Add some water to thin the mixture into a glaze and set aside.
- Close the barbecue lid. Cook for about 30 minutes. Turn the chicken drumsticks a couple of times throughout the cooking time.
- Baste with the marmalade-chili sauce mixture in the last few minutes of grilling. Continue basting and grilling until the glaze creates a sticky coating on the drumsticks. Several coats should do it for maximum flavor pop!
