Grilled Glazed Drummies Food

GRILLED GLAZED DRUMMIES

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.

GRILLED HONEY-TERIYAKI CHICKEN

Steps:

• Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.
• Preheat grill to low-medium heat.
• Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.
• Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

GLAZED CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks in ungreased shallow glass dish.
• Mix remaining ingredients; pour over chicken.
• Cover and refrigerate at least 1 hour.
• Preheat oven to 375*.
• Line broiler pan with aluminum foil.
• Place chicken on rack in broiler pan.
• Brush chicken with remaining sauce.
• Bake 50 to 60 minutes or until done.

HONEY GLAZED GRILLED CHICKEN BREAST

Steps:

• Start with skinless boneless chicken breasts-trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
• Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
• Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve 3/4 of the glaze for brushing during grilling.
• Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°-medium-high on most grills.
• Place over direct heat. Be sure the grates are well oiled.
• After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°-about 25 minutes. But your time may vary-cook to the final internal temperature of 165° in the thickest area.
• Allow to rest for 5 minutes before serving.

GRILLED CHICKEN DRUMMETTES WITH ANCHO-CHERRY BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

BALSAMIC CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
• Pour into a large reseable zip-top plastic bag and add the drumsticks.
• Seal with as little air as possible.
• Place in the refrigerator and marinade for at least 2 hours.
• Preheat oven to 450 degrees.
• Place the chicken on a foil-lined baking sheet.
• Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
• While chicken is cooking, pour marinade in a small saucepan.
• Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
• Remove from heat.
• During the last 10 minutes baste chicken with the marinade.
• Place chicken on a serving platter and baste with the remaining glaze.
• Sprinkle with the sesame seeds and chopped parsley.

GRILLED GLAZED DRUMMIES

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.