After years of attending, crashing and hosting some of the most unforgettably epic mobile barbeque parties on the front steps of this nation’s biggest sporting venues, there’s one thing I know for sure – Games are won and lost on the grid iron, but real legends are born on the rear tailgates and flatbeds of 2,000-pound, gas-guzzling, 4×4 diesel trucks.
From tailgate to guest’s plates in 45 minutes. Grilled to smoky, tender, mouth-watering perfection. Caramelized in a tangy balsamic-ginger glaze. Garnished with grated heirloom carrots, chopped spring onion, fresh ground sea salt & peppercorn, then served with 2 handfuls of ice cold IPA Brewski. This is the Super Bowl Champion of tailgate chicken recipes – A Bachelor & His Grill’s Asian Zing Drumsticks!
Balsamic-Ginger Asian Zing Glaze
- 2 tablespoons canola oil
- 1/2 red onion diced
- 2 cloves garlic minced
- 2 cups balsamic vinegar
- 1/2 cup light brown sugar
- 3 tablespoons fresh ginger finely grated
- 1 tablespoon sesame oil
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground pepper to taste
- In a heavy bottom sauce pan over medium heat, bring the canola oil to a gentle simmer. Add the onion and garlic, sauteing 10-15 minutes, or until the onion is just caramelized.
- Add the remaining ingredients. Simmer and cover. Stirring occasionally, cook until volume reduces by 1/3 to 1/2.
- Remove from heat and pour the sauce into a food processor. Puree until smooth.
- Reserve until prepared for use.
Balsamic-Ginger Asian Zing Chicken Drumsticks
- 3 pounds chicken drumsticks trimmed
- 3 tablespoons canola oil plus additional for basting
- 1 tablespoon granulated garlic powder
- Kosher salt and freshly ground pepper to taste
- A Bachelor & His Grill’s Ginger-Balsamic Glaze recipe above
- Carrots finely grated, to garnish
- Spring onions chopped, to garnish
- In a resealable plastic bag combine chicken, oil, garlic and seasonings. Massage marinade into all portions of the meat and refrigerate for 1 hour up to overnight. 30 minutes prior to grilling remove meat from refrigeration, allowing chicken to arrive near room temperature.
- Meanwhile, prepare Ginger-Balsamic Glaze (see recipe above).
- Preheat grill to medium (400 degrees), building a 2-zone heating surface (see notes below).
- Lay chicken on grill over indirect heat for 20-25 minutes or until internal temperature reaches 145 degrees, turning and basting occasionally.
- Turn all grill burners to high heat and begin liberally brushing chicken with the Ginger-Balsamic Glaze.
- Grill for an additional 5-10 minutes, rotating and brushing every few minutes as sauce caramelizes around the chicken. Remove chicken from grill once the internal temperature reaches 160 degrees. Brush again with heavy coating of sauce and place under a tin foil tent for 3-5 minutes to rest.
- Garnish with grated carrots and chopped onions. Season additionally to taste. Serve alongside a handful of cold brews & a BIG WIN from the Home Team!
-1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
-2-burner grill – heat the right side to hot and leave the left side off.
-3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
-4-burner grill – heat the two right zones to high and leave the two left zones off.