Grilled Espresso Adobo Chicken with Mango Melon Salad
|Serving Per Recipe: 3|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 40g||0%|
|Saturated Fat 10g||0%|
|Total Carbs 6g||0%|
|Dietary Fiber 0.5g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cupteriyaki sauce
3 tablespoonsrice wine vinegar
1 tablespoonscrushed garlic
1/2 teaspoon5 spice chinese seasoning
1/4 cuppeanut oil
In medium bowl, whisk together teriyaki, vinegar, garlic, seasoning and oil. Place drumsticks in a zipper-locking bag; pour marinade in bag. Refrigerate 2 hours or overnight, turning bag occasionally to evenly distribute marinade over drumsticks.
Prepare grill to cook over indirect heat.
Grill drumsticks over indirect heat, brushing with marinade occasionally during the first 20 minutes of cook time. Discard any unsued marinade.
Grill for 30 to 35 minutes, or until a thermometer inserted into the drumsticks reaches 180°F.
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