The glaze for these crowd-pleasing drumsticks uses a combination of sweet, spicy, sour and salty ingredients for a taste the whole family will love. Grilled green onions add a pretty pop of color to your presentation and the onion flavor is mellowed by the grill. Serve this dish with white or brown rice for a quick weeknight meal.
Apricot-Sriracha Drumsticks with Green Onions
1 cup (10 oz./315 g) apricot jam
2 Tbs. sriracha sauce, plus more to taste
2 Tbs. rice vinegar
1 Tbs. low-sodium soy sauce
1 Tbs. Asian fish sauce
1 bunch green onions, trimmed
8 chicken drumsticks, about 1 1⁄2 lb. (750 g) total
2 Tbs. olive oil
Kosher salt and freshly ground pepper
Prepare a medium-hot fire in a grill. Brush the grill rack clean and coat with cooking spray.
In a small bowl, stir together the jam, sriracha, rice vinegar, soy sauce and fish sauce. Slice one of the green onions and stir it into the sauce. Set aside at room temperature.
On a baking sheet, drizzle the drumsticks with 1 Tbs. of the olive oil, season well with salt and pepper and toss to coat.
Arrange the drumsticks on the rack and grill, turning every 6 to 8 minutes, until the chicken is golden on all sides and an instant-read thermometer inserted into the meatiest part of a leg away from the bone registers 165°F (74°C), about 30 minutes. During the last 10 minutes, brush the chicken generously with the jam sauce. Repeat several times, using all of the sauce. Transfer the drumsticks to a serving platter.
In a bowl, toss the whole green onions with the remaining 1 Tbs. olive oil and season with salt and pepper. Lay the onions on the grill and cook until nicely grill-marked on the first side, about 2 minutes. Turn the onions and cook for 1 minute longer. Transfer to the platter with the chicken and serve immediately. Serves 4 to 6.
For more fresh ideas about how to prepare chicken, whether for a quick
family meal or an impressive weekend spread, check out our Chicken Night:
Dinner Solutions for Every Day of the Week.