Grilled Sweet & Spicy Apricot Glazed Chicken

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Standing over a hot grill, the smoky scent of charred meats and vegetables wafting up, the condensation of a cold beverage dripping down your hand… this is what summer days were made for.

Up until this year, I had never experienced the true pleasure of summer grilling. Because, up until this year, I didn’t own a grill.

It was always on my wish-list, my “must-have-but-need-to-do-more-research-first” list, my “I-should-remember-to-buy-one-at-the-end-of-the-season-when-they-go-on-sale” list, which I never, ever got around to.

Summers came and went where I spent my days splayed out on the living room floor under a fan, opting to eat ice cream, or salads, or cold cereal every night rather than turn on the oven or stove and risk raising the temperature in our air-condition-less house by even a degree or two.

I’m happy to say, those days are finally over, and now I’m making up for lost time by grilling anything and everything I can get my hands on. There’s something so liberating about taking the kitchen outside, prepping all my ingredients and then tossing them over an open flame. It couldn’t get any easier, or more flavorful, than that. Even Neko, our seventy pound pup who normally prefers to stay in during the hotter weather, has discovered the joys of outdoor cooking. He’s figured out that good things come from that strange hunk of metal, and if he’s lucky my tongs will slip and send something tasty his way. (It hasn’t happened yet, but hey, a dog can hope, right?)

Neko thinks of himself as my assistant in the kitchen, always at the ready to help me clean something up or taste-test. He stays out of the way for the most part, mind you, but will show up at a moments notice if I’m chopping carrots (one of his favorites, which I gladly give him the ends of), or making barbecue sauce (which he’s learned tastes mighty fine on the end of a milkbone).

And of course, he’s always ready to help with the dishes when the meal is over, too. Even when the food has a little kick to it, like these sweet and spicy glazed drumsticks, he doesn’t mind one bit.

And no wonder… I’d lick the plate for these, too!

The combination of crispy, charred chicken skin and sweet, sticky glaze is one I will never tire of. A little jalapeno and fresh ginger add just enough kick to keep things interesting, without being overly spicy, and just a squeeze of lemon juice brings all the flavors to life.

The whole recipe comes together in just a matter of minutes (really, the time it takes for the meat to cook), and could be served just as it is, or with a pile of grilled veggies and rice on the side. This glaze would be perfect on kebabs, or spooned over pork chops, too. However you do it, this is a fast, simple, and tasty way to dish out dinner.

Now if you’ll excuse me, I have a plate that needs licking…

“The combination of crispy, charred chicken skin and sweet, sticky glaze is one I will never tire of. A little jalapeno and fresh ginger add just enough kick to keep things interesting, without being overly spicy, and just a squeeze of lemon juice brings all the flavors to life.” ~ Willow Arlen

Grilled Sweet & Spicy Apricot Glazed Chicken Drumsticks

(serves 4 – two drumsticks each – can easily be doubled)

Ingredients

• 8 chicken drumsticks
• ½ cup apricot preserves
• 2-3 TBSP fresh lemon juice
• 1 TBSP honey
• ½ inch slice of fresh ginger, peeled
• 1 jalapeno, split in half, seeds removed
• ½ – 1 tsp. Crushed red pepper flakes, to taste
• Salt and pepper, to taste
• Vegetable oil (or corn oil, canola oil, or other neutral, high-heat oil)

Directions

1. Do ahead: take the chicken out of the fridge, and let it come to room temperature for 20-30 minutes before grilling. This will ensure even cooking, and nice, juicy drumsticks.
2. Preheat your grill to medium-high heat, and set it up for indirect cooking (either turn off the burners on one side, or scrape the coals to only one side of the grate).
3. In a small saucepan, combine the apricot preserves, lemon juice, honey, ginger, and jalapeno. Place over medium heat, and cook for 3-5 minutes, stirring occasionally, or until the apricot preserves have softened and a little heat from the jalapeno has infused the glaze. Discard the jalapeno and ginger, and remove from the heat.
4. Pat the chicken thoroughly dry with paper towels, then season well with salt and pepper. Lightly brush the grill grates with oil to prevent sticking, and place the drumsticks over the hottest part of the grill. Let cook for 2-4 minutes, or until the skin is crispy and grill marks have appeared on one side. Turn, and let cook for another 2-4 minutes.
5.  Move the chicken to the cooler part of the grill, and brush each drumstick liberally with glaze. Close the lid and continue to cook for another 10-15 minutes (cooking time will vary depending on how hot your grill is, and how big the drumsticks are), or until the meat has reached a temperature of 165 degrees F. on a meat thermometer. If you don’t have a thermometer, remove one of the drumsticks and cut through the thickest part. The meat should be white all the way through, and juices should run clear.
6. Remove from the heat, and brush with extra glaze (if the glaze has gotten too thick, re-warm it over low heat to loosen it). Let rest for 2-3 minutes before serving.

Willow Arlen

Willow Arlen is a food photographer, recipe developer, and author of the blog Will Cook For Friends. Breakfast is her main reason for getting out of bed in the morning, and when she’s not in the kitchen you will probably find her at Whole Foods. She basically lives there.

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