Ingredients Jump to Instructions ↓

  1. 1/2c Low-sodium soy sauce

  2. 2 tb Dry sherry

  3. 2 tb Dijon-style mustard

  4. 1 tb Prepared chili sauce

  5. 1/2ts Hot red pepper sauce

  6. 8 Medium-size chicken

  7. -drumsticks (about 1 3/4 lb)

  8. 1 c Fresh breadcrumbs, about -slices bread,

  9. Preferably day old

  10. 1/4c Chopped fresh parsley

  11. 1 ts Paprika

  12. Fresh herb sprigs, optional

Instructions Jump to Ingredients ↑

  1. + Start fire in grill, placing rack 4 inches above the coals (see note).

  2. Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat.

  3. Let stand for 10 minutes or until fire is ready.

  4. Combine breadcrumbs, parsley and paprika in a shallow dish.

  5. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely.

  6. 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.

  7. Serve garnished with herb sprigs, if desired.

  8. NOTE: Drumsticks may be baked in oven.

  9. Heat oven to 400F.

  10. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan.

  11. Bake for 25 minutes until golden and cooked through.

  12. Makes 4 servings.

  13. [ REDBOOK; July 1990 ] Posted by Fred Peters.


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