Description
Learn how to make delicious maple garlic chicken drumsticks with this easy recipe! Perfect for a flavorful and satisfying meal. Click to get cooking!
Ingredients
- – 8-12 chicken drumsticks (about 1-1.4 kg)
- – 1/2 cup + 1/4 cup maple syrup (120 ml + 60 ml)
- – 1/2 cup + 1/4 cup chili sauce (120 ml + 60 ml)
- – 1/4 cup + 3 tbsp apple cider vinegar (60 ml + 45 ml)
- – 1 tsp + 1/2 tsp minced garlic (5 ml + 2.5 ml)
- – salt
Instructions
- Place the chicken drumsticks into a large resealable plastic bag, leaving the skin on or off based on your preference. Mix together ½ cup of maple syrup, ½ cup of chili sauce, ¼ cup of apple cider vinegar, 1 teaspoon of minced garlic, and a pinch of salt. Pour this mixture over the drumsticks in the bag. You can also use a big bowl and mix to coat if you prefer, but using a bag is the easiest method.
- Seal the bag and rotate it to ensure the drumsticks are well-coated. Store it in the refrigerator to let the flavors develop for 2-8 hours (I marinated mine for just a couple of hours).
- Preheat your grill to approximately 400 degrees F. I kept two burners on and one off to have the option for indirect heat. Either lightly oil the grill or use a non-stick spray on a piece of tin foil, placing it over the heat (*see post for additional explanation). Lay the drumsticks on the grill and cook, turning them occasionally, for 20-25 minutes or until the meat starts to separate from the bone. Be vigilant so they don’t burn! Shift them to indirect heat if necessary.
- While the chicken cooks (or you can prepare this earlier if needed), in a small pot, combine ¼ cup of maple syrup, ¼ cup of chili sauce, 3 tablespoons of apple cider vinegar, and ½ teaspoon of minced garlic. Bring to a gentle simmer over medium heat and stir frequently until the sauce thickens and reduces (about 10-15 minutes). Once done, turn off the heat and keep it warm until the chicken is ready.
- Before serving, brush the drumsticks with the thickened glaze.
- To store, place the chicken in an airtight container in the fridge for up to 3 days. Let them cool to room temperature before refrigerating, and ensure they’re stored within 2 hours of cooking.
