Chicken drumsticks marinated in ginger and soy sauce

These drumsticks are so fantastic. Meat that falls off the bone with an excellent sweet taste with a little spice and gone before you know it.

The marinade with ginger and soy sauce is a great base. But we use even more Indonesian seasonings like a lot of garlic and honey to make them nice and sticky.

Lately, we use ginger paste instead of fresh ginger. You can simply keep it longer. It happens too often that we use a small piece of ginger and throw the rest away after a week. That’s a bit of a shame.

We marinate the chicken in a ziplock bag. In terms of plastic, not really sustainable, but we do use much less marinade. This way, you leave the chicken drumsticks in the fridge for a few hours to overnight.

Then they go indirectly on the barbecue at a temperature around 120-150 degrees (250 to 300F). Leave the drumsticks like so for an hour until their core temperature is about 80°C (175F). With some of the drumsticks, you can see that the meat is already coming off the bone. That’s what you want.

We know that 70 degrees (158F) is considered safe to eat, but the meat from drumsticks and wings will only become softer and tastier if you let them continue cooking a little further.

The meat is soft, and you would like a bite, but we will grill them directly for a while. That’s when already delicious drumsticks get great. The skin becomes crispy and tastier.

We are sometimes asked what the small rack in a gas barbecue is for. That is to bring your carefully grilled drumstick to safety without letting them cool.

This is how your drumsticks look after about an hour and a half. Delicious soft meat that you can easily get off the bone. Who doesn’t like this?