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 , optionally 2-4 chunks (possibly from a whiskey barrel) for smoking
Ingredients
• 12–16 chicken drumsticks (alternatively 4 large chicken drumsticks)
• 4 tbsp 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 whiskey
For the carrots:
• 800 g bunch of carrots, greens removed except for a small stem base
• Juice of 1 orange
• 2 tsp green peppercorns (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 garnish
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preparation
➊ Prepare the kettle grill for indirect grilling and adjust it to 180–200 °C.
Pat the chicken drumsticks dry. Combine the remaining ingredients (except the coriander leaves) in a cup and mix well, then brush the mixture all over the drumsticks. If desired, add the smoking wood to the coals and place the chicken drumsticks on the grill. During the first third of the cooking time, keep the vents almost closed to prevent the wood chunks from burning. Grill indirectly for 30–50 minutes (depending on size) until the skin is crispy and the internal temperature reaches at least 72°C (162°F).
➌ Place the glaze ingredients in a small saucepan and let them simmer. Glaze the chicken drumsticks with the glaze during the last 10 minutes of cooking and again shortly before the end of cooking.
➍ Scrub the carrots, peel if necessary, and halve lengthwise. Cook in salted water until just tender, then plunge into ice water. Heat clarified butter in a pan and add the ginger strips. Sauté briefly and caramelize with a little powdered sugar. Toss the carrots in the caramelized ginger, deglaze with the orange juice, add the green peppercorns, and reduce the liquid slightly. Then thicken with the sea salt butter and season to taste with salt and pepper.
➎ To serve, sprinkle the chicken drumsticks with coriander leaves and arrange 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 since been its editor-in-chief, opinion leader, and a sought-after expert in the German BBQ scene.
Recipe from FIRE&FOOD magazine 02/2024
