Sweet and Sticky Grilled Chicken

I grew up south of the Mason-Dixon line, so I think it goes without saying that a big plate of barbecued chicken would be included in my last meal. I get a hankering for it pretty often, and that hankering just can't be fulfilled by anything else. Sure, I can slather some sauce on a boneless breast and bake it in the oven, but it doesn't come close to that taste of chicken done just-right on the grill and the satisfaction of getting your hands messy and tearing juicy, tender meat off the bone. 

Well, thankfully, chicken is not hard to come by and indulging in a few grilled pieces won't exactly tip the scale, so I picked some up and decided on a recipe. That night, with Mark manning the grill, we tested what would become the best barbecue chicken and sauce combination EVER.

With one bite I was instantly transported to some favorite summer barbecues, where friends and I would spend all day noshing on grilled meat and corn on the cob, listening to the oldies on a little boombox and feeling the tickle of grass our bare feet. Sitting there in my city apartment with slippers on - no grass for miles - it was quite a nice fantasy, and one I definitely didn't want to leave.

The oh-so-simple syrupy glaze resulted in a tangy, caramelized coating, and the chicken was slow-grilled over medium-high heat to make it extra tender and juicy. It was just... out of this world!

Whether you're in a backyard or building, serving two or twenty-five, this incredibly tasty grilled chicken is sure to keep you barbecue lovers coming back for more!

Sweet and Sticky Grilled Chicken
Serves 4
Printable Recipe

Ingredients
1 1/2 cups dry red wine (such as pinot noir)
1 1/4 cups packed dark brown sugar
1/2 cup low-sodium soy sauce
2 tablespoons ground ginger
1 garlic clove, minced
12 chicken drumsticks, skin on
Coarse salt

Directions
Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 40 to 50 minutes. Let cool.

Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat).

Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, for about 20 minutes total. In the meantime, preheat oven to 400 degrees and line a large baking sheet with aluminum foil. Once finished grilling, place drumsticks on the sheet and bake for 10 minutes.

Remove from oven, season with salt and serve.

Enjoy!

*Tip: If the sauce is not thickening enough, in a separate bowl, mix together 1 tbsp. flour or cornstarch with 2 tbsp. water until dissolved. Add to sauce and stir.



Adapted from MarthaStewart.com