Grilled Chicken Drumsticks with Savory Caramel

Ingredients for Grilled Chicken Drumsticks with Savory Caramel

• Aceite vegetal (para parrilla)

• 4 dientes de ajo, finamente rallados

• 1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated

• 120ml de azúcar

• 60ml de vinagre de arroz sin sazonar

• 2 teaspoons crushed red pepper flakes

• 2 cucharaditas de comino molido

• 1 cucharadita de pimienta negra recién molida

• 45ml fish sauce

• 12 large chicken drumsticks (about 1.4kg .)

• Sal kosher

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and 120ml water to a boil in a small saucepan, stirring occasionally, and cook until reduced to 120ml , about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.

Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25–30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6–8 minutes longer. Serve with reserved sauce alongside.

Descargo de responsabilidad

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