| Orange Smoked Drumsticks |
Servings: 6
| INGREDIENTS Juice and grated peel (orange part only) of 2 naval oranges 1/4 cup balsamic vinegar 1/4 cup molasses 4 cloves garlic (minced) Salt and freshly ground black pepper to taste 12 fresh chicken drumsticks 1 cup wood chips Orange and Red Onion Salad 3 naval oranges, peeled and sliced horizontally 12 very thin slices red onion 2 tbsp extra virgin olive oil 2 tbsp sherry vinegar Pinch sugar Salt and freshly ground black pepper to taste 1. Combine orange juice and zest, vinegar, molasses, garlic, salt and pepper in a large bowl and whisk until blended. Add drumsticks. Cover and refrigerate for 4 to 24 hours. 2. Preheat grill to medium-high heat. Wrap wood chips in 3 layers of foil and poke holes in foil. Remove chicken from marinade and discard marinade. 3. Push coals to one side of grill, using tongs. Replace grill rack. (Or, if using a gas grill, turn off burners on one half of the grill.) Place wood chip packet on hot side of grill, and place drumsticks on cool side of grill – not over coals or burners. Close lid and open vents to maintain fire. Smoke drumsticks for about 45 minutes, until a meat thermometer inserted in the thickest part registers 180° F. 4. To prepare Orange & Red Onion Salad, arrange orange and onion slices on a plate. Drizzle with oil and vinegar. Sprinkle with sugar, salt and pepper. Cover and refrigerate salad until serving. Cooking time is 45 min. usapeec.org |
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