Recipe adapted from: Steamy Kitchen
One Year Ago: Chicken Marsala
Gluten-Free = tamari sauce for the soy sauce
FOR THE GLAZE:
1/4 cup Honey
1/4 cup vegetable or peanut oil
1/4 cup fresh lemon juice
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
FOR THE CHICKEN:
12 Chicken Drumsticks
To make the marinade/glaze, whisk together the honey, oil,
lemon juice,
soy sauce,
garlic
and red pepper flakes.
In a baking dish, resealable bag or container, marinate the chicken in the glaze for 30 minutes.
Grill or broil the chicken,
medium heat, on both sides until the skin is crispy and juices run clear or the internal temperature reaches 165 degrees Fahrenheit, about 25-30 minutes. Be careful not to burn the chicken, the honey will char easily. Moving the chicken to a cooler part of the grill, if grilling, or moving the chicken further from the broiler, may be necessary.
