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Drumsticks are sweet and tangy




This recipe comes from Good

Housekeeping magazine. A quick marinade adds a sweet and tangy glaze to grilled skinless drumsticks — a favorite with everyone in the family.

Polynesian Drumsticks

1 can (8 ounces) crushed pineapple in unsweetened pineapple juice

1/4 cup (packed) brown sugar

3 tablespoons soy sauce

1 tablespoon (grated) fresh ginger, peeled

1 clove garlic, crushed with press

12 (about 4 pounds) chicken drumsticks, skin removed

1. In blender, puree pineapple with its juice and remaining ingredients except drumsticks. Spoon 1/2 cup pineapple mixture into large self-sealing plastic bag; reserve remaining pineapple mixture for grilling. Add drumsticks to bag, turning to coat. Let stand at room temperature 15 minutes.

2. Remove drumsticks from bag; discard bag with marinade. Place drumsticks on grill over medium heat and cook 15 minutes, turning over once. Cook drumsticks 10 to 15 minutes longer, or until drumsticks are golden and juices run clear when thickest part is pierced with tip of knife, brushing twice with reserved pineapple mixture and turning occasionally. Serves 4.

• Each serving: About 260 calories,

8g total fat (2g saturated),

123mg cholesterol, 385mg sodium,

8g total carbohydrate, 38g protein.

©2009 Hearst Communications


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