Grilled Chicken Drumsticks with Savory Caramel

Ingredients for Grilled Chicken Drumsticks with Savory Caramel

• Vegetable oil (for grill)

• 4 garlic cloves, finely grated

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

• 120ml sugar

• 60ml unseasoned rice vinegar

• 2 teaspoons crushed red pepper flakes

• 2 teaspoons ground cumin

• 1 teaspoon freshly ground black pepper

• 45ml fish sauce

• 12 large chicken drumsticks (about 1.4kg .)

• Kosher salt

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.