Just when it feels like there are no new ideas for chicken, Earl Grey tea enters the picture. You’ll stir freshly brewed tea up with orange juice and honey for a sweet tea lacquer that coats every chicken drumstick in finger-licking deliciousness. To round out the menu, serve with a spicy slaw, creamy potato salad, and plenty of napkins. Even though your inclination might be to glaze the drumsticks earlier, wait until the last three minutes of cooking, otherwise the honey in the glaze will burn.
2 cups Earl Grey tea (brewed)
8 chicken drumsticks
½ cup orange juice
½ cup honey
2 teaspoons kosher salt
1½ teapoons freshly ground black pepper
2 tablespoons oil
How to Make It
Stir tea, juice, and honey in a medium saucepan; bring to a boil over high. Reduce heat to medium-high; boil, stirring occasionally, until liquid is reduced to 1/2 cup, about 25 minutes. Remove from heat; stir in 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Reserve 1/4 cup glaze in a small bowl for serving. Set aside remaining glaze for grilling.
Preheat grill to medium-high. Brush drumsticks with oil; season with remaining 1 teaspoon salt and 3/4 teaspoon pepper. Grill, uncovered, turning often, until lightly charred on all sides, 6 to 7 minutes. Reduce grill heat to medium. Cover and grill until a thermometer inserted in thickest portion of drumsticks registers 165°F, about 15 minutes. During last 3 minutes of cooking, brush tops of drumsticks with glaze in saucepan. Serve grilled drumsticks alongside reserved glaze in bowl and lemon wedges.
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