Ginger and lemon are wonderfully fresh flavours that go perfectly with a piece of chicken. These drumsticks eventually become deliciously juicy with a sticky sauce. We are also going to try this preparation with spareribs.
For the first phase, we only cook the chicken with salt and pepper. Sometimes good chicken doesn’t need more. Especially not if it’s chicken that already tastes good on its own. These are drumsticks from free-range chicken. These animals have more space per chicken and live a little longer so that the meat becomes more developed and fat. And fat is taste.
We lay the drumsticks in a clock shape on the grates of our kamado. And that’s not just because we had 12 drumsticks or that it looks so lovely in the photos. For indirect preparation on a kamado, you use a plate setter. At the edges of the plate setter, you always have a slightly higher temperature because of the flow of hot air. So to get even cooking, we lay the drumsticks in this shape.
In the first phase, we cook the drumsticks to about 70°C (158F). We measure that with our Thermapen. If you don’t have one, you should buy one. A backyard griller cannot do without it. If you still don’t have one, it is also a good indication that the drumsticks are ready for the next step when the skin tears at the leg.
Make sure that the skillet is just big enough to put all the drumsticks next to each other. The best is when it just fits. This is a skillet of 30 cm and just a little too big. In this case, a 25cm skillet would be better. Then pour in the lemon juice stir the drumsticks through the sauce. Do this a few times until the sauce has thickened and sticks to the chicken.
These are our ginger and lemon drumsticks. An excellent recipe for a summer barbecue. If you are going to make these drumsticks let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
Ingredients
- 12 drum sticks
- Sea salt and freshly ground black pepper
- Zest of 1 Lemon
- Juice from 1 lemon
- 1 lemon in slices
- Grated ginger from a thumb-size piece of fresh ginger
- 1 tbsp soy sauce
- 4 tbsp honey
- 3 cloves of garlic
Instructions
- Prepare your grill with an indirect temperature of about 160°C (320F).
- Sprinkle the drumsticks with salt and pepper. Place them on the grates and close the lid. Meanwhile, combine the zest, lemon juice, grated ginger and garlic, soy sauce and honey.
- Cook the drumsticks to a core temperature of 70°C (158F).
- Place a skillet over direct heat and place the drumsticks side by side in the skillet. Pour over the lemon juice mixture and stir well.
- Continue cooking the chicken to a core temperature of 85°C (185F), turning them occasionally. Serve with extra lemon slices.
