Chicken Drumsticks Sriracha with Carrots
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Kettle grill , if desired 2-4 chunks (possibly from the whisky barrel) for smoking
Ingredients
• 12–16 chicken drumsticks (alternatively 4 large chicken drumsticks)
• 4 tablespoons olive oil
• 2 tsp salt
• 2 tsp black pepper
• ½ tsp chili flakes
• 2 tbsp paprika powder
For the glaze:
• 4 tbsp rapeseed oil
• 3 tbsp maple syrup
• 2 tbsp Sriracha sauce
• 2 tbsp whisky
For the carrots:
• 800 g bunched carrots, the green parts removed except for a small stalk
• Juice of 1 orange
• 2 tsp green pepper (whole)
• 50 g ginger, peeled and cut into thin strips
• 1 tbsp clarified butter
• 1 tbsp ice-cold sea salt butter
• some powdered sugar
• Salt and pepper
• Coriander leaves for garnishing
preparation
➊ Prepare the kettle grill for indirect grilling and set it to 180–200 °C.
➋ Dry the chicken drumsticks. Put the remaining ingredients (except the coriander leaves) in a cup and mix well, then brush the drumsticks all over with it. If necessary, put the smoking wood on the coals and place the chicken drumsticks on the grill. In the first third of the cooking phase, keep the ventilation valves almost closed to prevent the chunks from burning. Grill indirectly for 30-50 minutes (depending on size) until the skin is crispy and a core temperature of at least 72 °C is reached.
➌ Put the ingredients for the glaze in a small pan and let it simmer. Glaze the chicken thighs with it in the last 10 minutes and again shortly before the end of cooking.
➍ Brush the carrots, peel if necessary and halve them lengthways. Cook in salted water until almost al dente and then cool in ice water. Heat clarified butter in a pan and add the ginger strips. Fry briefly and caramelize with a little icing sugar. Turn the carrots in it, deglaze with the orange juice, add the green pepper and reduce the liquid slightly. Then bind with the sea salt butter and season with salt and pepper.
➎ To serve, sprinkle the chicken drumsticks with coriander leaves and garnish with the spring carrots.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD Magazine 02/2024