Sesame Ginger Chicken Drumsticks

Why buy Chinese takeout when you can grill an entree, add a few sides and have your own International dining experience. First, start out by marinating chicken drumsticks in Lawry's Sesame Ginger marinade for several hours.When you are ready to grill, begin with a hot grill. To ensure the temperature is hot enough, hold you hand over the coals and count to three. When you can do this, the grill will be at the proper temperature. Next, set the grill up for indirect cooking by pushing the coals to one side and place a drip pan on the non-coal side. Be sure to place a small amount of water in the pan to prevent the dripping grease from splattering and hitting the hot coals and creating flare up. As always, you want to clean and oil the cooking grate before placing the drumsticks on the indirect side over the drip pan.
Grill the drumsticks for 17 minutes covered, flip and repeat. Next, you want to get a little color and char on the drumsticks. To do this, grill them on the direct side over the coals for 1 1/2 minutes covered, flip and repeat. When done, your grill should look like this :

Remember, the key to tender, juicy chicken drumsticks is to let the meat rest for a few minutes so that the juices can be absorbed back into the meat.

Now that the entree is finished, add whatever sides you like. One of my favorites is to use pot stickers and eggrolls to accent the entree.

When the table comes together, you will have prepared a beautiful and tasty dinner as only a Master of the Grill can do !

Sesame Ginger Chicken Thighs

A nice change from BBQ chicken on the grill is to switch to an Oriental theme. One way to do this is to prepare Sesame Ginger Chicken Thighs. Start by marinating skin on, bone in, chicken thighs with Lawry's Sesame Ginger marinade, along with some diced green onions to provide a taste, as well as color contrast. Let them marinate for several hours in the refrigerator before grilling.

When it's time to grill, set the grill up for indirect,high heat by pushing the coals to one side and placing a drip pan on the other side. Clean and oil the grill grate and use the 3 second technique for determining when the grill is ready. Next, place the chicken thighs skin side up on the grill over the drip pan and grill covered for 17 minutes. Starting skin side up allows the skin to tighten up and lock in the flavor. After 17 minutes, flip the thighs and continue cooking covered for another 17 minutes over the drip pan.

At this point you can add some char and crisp up the skin by cooking for an additional 2 minutes covered on each side over direct heat.

When finished grilling, remove the chicken and baste with Kikkoman's Toasted Sesame marinade to add an additional layer of flavor.

A suggestion for sides would be Asian slaw and Peanut Noodles with Snow Peas.

This will round out the meal and prove to everyone that you are the Master of the Grill !