Grilled Honey-Sriracha Drumsticks are sweet and tangy with a kick of spice. It’s complemented with a side of freshly made, Greek yogurt-based slaw. Enjoy this delicious, easy meal on a deck or in front of the large screen on a Football Sunday.
Grilling Season isn’t canceled! It may be past Labor Day but summer isn’t over yet. While the weather is still mild, let’s keep the summer vibes going and throw some drumsticks on the grill. I promise that once you make these Grilled Honey-Sriracha Drumsticks with Slaw, you’ll want to make this meal all year-round treat.
What I love most about these drumsticks, is the sticky honey-sriracha glaze. The honey balances out the sriracha and that bit of ginger adds a tang that really enhances the flavor. Let’s get started!
Preparation
Make the Slaw
In a large bowl, whisk together the yogurt and vinegar. Add the cabbage, carrots, fennel, and scallions; toss well to combine. Season with salt and pepper.
Cover the bowl and transfer to the refrigerator for 30 minutes to allow the flavors to meld.
Make the Grilled Honey-Sriracha Drumsticks
First, prepare your grill for high heat.
Then thoroughly rinse and pat dry your drumsticks. Remove the skin, if desired. I opted to keep the skin on because it keeps the meat moist and more flavorful. Season the chicken with salt and pepper.
In a small saucepan, melt the butter over medium heat. Add the honey, sriracha, lime juice, garlic powder, and ginger; simmer for 2 minutes. Be sure to watch the sauce. It should come to a boil fairly quickly.
Taste test the sauce and adjust ingredient measurements if necessary. For added sweetness, include another tablespoon of honey. If you want to kick the spice up a notch, add another tablespoon of sriracha. If you have picky eaters or just want some variety, consider cooking them in customized batches.
Brush the grill grates with olive oil. Grill the chicken, turning as needed, until charred and fully cooked. This should take about 15 to 20 minutes.
Brush the honey-sriracha sauce generously over the chicken and continue to grill, turning frequently, for 6 minutes more.
Once it’s caramelized, sprinkle with chives and serve with the slaw and lime wedges.
Your finished result should be a crisp skin with tender meat inside, coated in a sweet and spicy sauce that is just as addictive as it is sticky. I bet you can’t have just one. Enjoy!
What else can I serve with Grilled Honey-Sriracha Drumsticks?
This pairs well with white rice or cauliflower rice. You can throw some veggies on the grill too.
Can I substitute the drumsticks?
I prefer drumsticks because they have more meat than wings and they’re easy to eat without utensils. If you don’t have drumsticks or prefer another cut of meat, thighs or boneless chicken breasts would be great alternatives.
What if I don’t have a grill?
Let’s move the party inside to the kitchen! Brown the chicken in an oven-safe skillet, pouring the glaze over your meat. Then put it in the oven for the last 10 minutes at 400 degrees until cooked through.
