Here is a nice September Recipe for a late summer night...
It’s the Saturday night of Labor Day weekend, so it’s basically criminal NOT to light up the grill.
INGREDIENTS:
¾ cup plain Greek yogurt
3 tablespoons seasoned rice vinegar
1 small red cabbage, shredded
3 carrots, peeled and shredded
2 medium heads fennel, thinly sliced
1 bunch scallions, thinly sliced
Kosher salt and freshly ground black pepper
Drumsticks
2½ pounds chicken drumsticksKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup honey
⅓ cup sriracha
Juice of 1 lime
1 tablespoon garlic powder
1 tablespoon minced fresh minced ginger
Extra-virgin olive oil
Minced fresh chives, for garnishing
2 limes, cut into wedges
DIRECTIONS:
1. MAKE THE SLAW: In a large bowl, whisk together the yogurt and vinegar. Add the cabbage, carrots, fennel and scallions; toss well to combine. Season with salt and pepper.
2. Cover the bowl and transfer to the refrigerator for 30 minutes to allow the flavors to meld.
3. MAKE THE DRUMSTICKS: Prepare your grill for high heat. Season the chicken with salt and pepper.
4. In a small saucepan, melt the butter over medium heat. Add the honey, sriracha, lime juice, garlic powder and ginger; simmer for 2 minutes.
5. Brush the grill grates with the olive oil. Grill the chicken, turning as needed, until charred and fully cooked, 15 to 20 minutes.
6. Brush the honey-sriracha sauce generously over the chicken and continue to grill, turning frequently, for 6 minutes more.
7. Garnish the chicken with chives and serve with the slaw and lime wedges.
Enjoy this with a nice cool glass of Ice Tea...
Enjoy! Eat Well My Friends!
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