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Prep/Cook Time: 55 minutes + marinate time
Servings: 6
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Ingredients
2 packages PERDUE® Fresh Chicken Drumsticks
Juice and grated peel (orange part only) of 2 naval oranges
1/4 cup balsamic vinegar
1/4 cup molasses
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 cup wood chips
Orange and Red Onion Salad:
3 naval oranges, peeled and sliced horizontally
12 very thin slices red onion
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch sugar
Salt and freshly ground black pepper to taste
Instructions
- Combine orange juice and zest, vinegar, molasses, garlic, salt and pepper in a large bowl and whisk until blended. Add drumsticks. Cover and refrigerate for 4 to 24 hours.
- Preheat grill to medium-high heat. Wrap wood chips in 3 layers of foil and poke holes in foil. Remove chicken from marinade and discard marinade.
- Push coals to one side of grill, using tongs. Replace grill rack. (Or, if using a gas grill, turn off burners on one half of the grill.) Place wood chip packet on hot side of grill, and place drumsticks on cool side of grill – not over coals or burners. Close lid and open vents to maintain fire. Smoke drumsticks for about 45 minutes, until a meat thermometer inserted in the thickest part registers 180° F.
- To prepare Orange & Red Onion Salad, arrange orange and onion slices on a plate. Drizzle with oil and vinegar. Sprinkle with sugar, salt and pepper. Cover and refrigerate salad until serving.
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 Nutrition Facts
Serving Size 258 Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 370 (19%)
Total Fat 16g (25%)
Saturated Fat 4g (20%)
Trans Fat 0g
Cholesterol 95mg (32%)
Sodium 100mg (4%)
Total Carbohydrate 26g (9%)
Fiber 2g
Sugars 18g
Protein 29g
* Percent of Daily Values are based on a 2,000 calorie diet.
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