Honey Dijon Barbecued Chicken Recipe
Ingredients
| 12 chicken drumsticks (2 1/2 to 3 1b. total) | ||
| Honey | 1/3 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| Grated ginger | 1 Teaspoon | |
| 1 clove garlic, peeled and pressed or minced | ||
| Worcestershire | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. If using charcoal, ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between mounds. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (heat on opposite sides of grill, not down center); keep heat on high.
2. Rinse chicken and pat dry. Set chicken on grill, not directly over heat. Cover (open vents for charcoal) and cook 20 minutes.
3. Meanwhile, in a small bowl, mix honey, mustard, ginger, garlic, and Worcestershire. Brush drumsticks generously with honey mixture. Cover and cook another 5 minutes.
4. Turn drumsticks; baste with honey mixture. Cover and cook until meat is no longer pink at bone in thickest part (cut to test), about 5 minutes longer. Transfer to a platter. Add salt and pepper to taste.
2. Rinse chicken and pat dry. Set chicken on grill, not directly over heat. Cover (open vents for charcoal) and cook 20 minutes.
3. Meanwhile, in a small bowl, mix honey, mustard, ginger, garlic, and Worcestershire. Brush drumsticks generously with honey mixture. Cover and cook another 5 minutes.
4. Turn drumsticks; baste with honey mixture. Cover and cook until meat is no longer pink at bone in thickest part (cut to test), about 5 minutes longer. Transfer to a platter. Add salt and pepper to taste.
Chef
