This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own. Right now you can get $50 off your first box with code FarmBox50.
One of the things I’ve mastered over the past few years is making BBQ sauce and marinades. Store bought sauces can be full of all kinds of extra “ingredients” that are difficult to pronounce and usually aren’t necessary. I realized how easy it is to make my own sauces and haven’t used a store bought one since.
My recent Grass Roots Farmers’ Cooperative box included chicken drumsticks. Drumsticks are a perfect candidate for a homemade spicy sauce.
With homemade sauces and marinades, I can control what goes in it, especially the amount (and type) of sugar used. For this recipe I used coconut sugar in place of brown sugar which is most commonly used in BBQ sauce. Either works, but I find the coconut sugar isn’t as sweet. It also doesn’t make the sauce as sticky. Another alternative is to use a mix of brown sugar and coconut sugar. You can’t really go wrong here so it all depends on your taste preference.
The day I made this recipe I went to Pike Place Farmers Market and picked up some fresh, local cherry tomatoes. To keep dinner simple, I made a quick cheery tomato salsa with orange cheery tomatoes, red onion, olive oil and cilantro. The sweet tomatoes work nice with the spicy chicken.
If you are looking for a new meat delivery services, I highly encourage you to check out Grass Roots. Grass Roots farmers are all small and independent. The meat is pasture raised and all of it is produced and processed in the US. To learn more about I choose to support Grass Roots, read my recent post. It also includes my recipe for dry brined pork chops. Enjoy!
Print
Chicken Drumsticks with Asian Style BBQ Sauce
Ingredients
1 pound Grass Roots chicken drumstick
2 tablespoons high-heat oil such as avocado
1 cup tamari
1 tablespoon rice wine vinegar
1 tablespoons sriracha
½ cup coconut sugar
3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon fresh ginger, grated
1 tablespoon pepper
1 teaspoon salt
1 tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees.
- Coat chicken in oil. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Place on shallow baking sheet and place in oven.
- Meanwhile, make BBQ sauce. Stir tamari, coconut sugar, rice wine vinegar, sriracha, ginger, garlic, sesame oil, pepper and salt together in a small saucepan and bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves.
- Pour into boiling mixture and whisk until dissolved.
- Reduce heat to medium-low and cook until the sauce is thick, about 3 to 5 minutes. Remove from heat and let cool.
- After about 18 minutes, remove chicken from oven and add 1 tablespoon of BBQ sauce to each drumstick. Place back in oven until chicken is done, about 5 more minutes. If this skin doesn’t brown enough, turn the broiler on high for a minute or two.
Leave a Reply