1/2 cup low-sodium soy sauce
2 tablespoon dry sherry
2 tablespoon dijon-style mustard
1 tablespoon prepared chili sauce
1/2 teaspoon hot red pepper sauce
8 medium-size chicken drumsticks (abo; ut 1 3/4 lb)
1 cup fresh breadcrumbs, about 2 slices b; read,
1 preferably day old
1/4 cup chopped fresh parsley
1 teaspoon paprika
1 fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired.
NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through.
Makes 4 servings.
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