Sweet & spicy asian chicken drumsticks

Ingredients

Marinade:

• 6 large chicken drumsticks, skin on
• 1/3 cup canola oil
• 1 teaspoon dark sesame oil
• 1 tablespoon fresh lime juice
• 1/4 cup ponzu sauce
• 3 tablespoons sweet chile sauce
• 4 cloves garlic, minced
• 2 scallions, chopped roughly into 4-6 pieces
• 1 1-inch piece of fresh ginger, chopped into smaller pieces

Glaze:

• 1/4 cup sweet chile sauce
• 3 tablespoons Hoisin
• 1 tablespoon soy sauce
• 1/2 cup honey
• 1 tablespoon canola oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced

For the garnish:

• 2 scallions, thinly chopped

Garden Asian Salad:

• 7 Red Leaf Lettuce Leaves Sliced
• 1/2 Seedless Cucumber, Cut into Strips
• 1/2 Red Bell Pepper Cut into Strips
• 1 Bunch Cilantro Leaves, Whole

Soy Chile Vinaigrette:

• 1/4 cup Soy Sauce
• Juice of 1/2 Lemon
• 1 Tbs Rice Wine Vinegar
• 1/3 cup Extra Virgin Olive Oil
• 1 inch Piece of Ginger
• 1 tsp Truvia
• 1 tsp Red Pepper Flakes

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Preparation

• Chop up the garlic, green onion and ginger and place in a resealable plastic bag. Whisk the liquid remaining marinade ingredients together in a small bowl. Add to the bag and mix. Then add chicken drumsticks.
• Push as much air as possible out of the bag as you seal it. This will help the marinade cover the chicken better. Massage the chicken a bit in the bag. Place the chicken in the fridge and allow it to marinate at least 2 hours and up to 6 hours.
• Take chicken out of fridge, place it in the marinade on your countertop to take the chill off while you place a large (10-inch at least) cast iron pan into the oven and allow it to preheat in the oven to 450 degrees F. Once the oven is ready, remove the pan carefully and set it on your cooktop and add the 1 tbs canola oil to the pan. Remove each drumstick, shaking excess marinade from the chicken. Place chicken in the pan and place the pan back into the oven. Roast the chicken for 15 minutes.
• Make the glaze while the chicken is roasting. To make the glaze, whisk together the ingredients in a small pan and allow it to simmer over medium to low heat while you wait for the chicken to roast.
• Remove the pan from the oven carefully and use tongs to turn the chicken pieces over. Use a heatproof brush to cover each drumstick with a generous amount of the glaze and return the pan to the oven to roast for another 20 minutes. Repeat the procedure by removing the pan from the oven, turning the chicken again and glazing the other side. Turn the chicken again glaze and now put the oven on Broil on so you can get a nice crust for about five minutes. Flip the drumstick over, glaze the other side, and broil again for five minutes. Glaze the chicken one last time and remove the the pan from the oven and allow it to rest in the pan for at least 5 minutes before serving. Prep your salad.
• Place the cucumber, red lettuce leaf pieces, red pepper and soy chile vinaigrette in a bowl and toss with your hands. Place on plates. Then place the chicken drumsticks sprinkled with scallions.
  
  I had some green beans left over so I steamed them and added to the dinner. Bon Apetit.