Recipe adapted from Seattle Kitchen, A Food Lover's Cookbook and Guide by Tom Douglas. The chicken can be replaced with fish or even vegetables, such as eggplant depending on your preferences.
Make Ahead: The marinade/glaze can be made up to one week ahead of time and kept, tightly covered, in the refrigerator.
Sub your favorite Gluten-Free tamari sauce for the soy sauce if needed.
Ingredients:FOR THE GLAZE:
1/4 cup Honey
1/4 cup vegetable or peanut oil
1/4 cup fresh lemon juice
1/4 cup soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakesFOR THE CHICKEN:
12 Chicken Drumsticks
lemon wedges for serving
1) To make the marinade/glaze, whisk together the honey, oil, lemon juice, soy sauce, garlic and red pepper flakes.
2) In a baking dish, resealable bag or container, marinate the chicken in the glaze for 30 minutes.
3) Grill or broil the chicken, medium heat, on both sides until the skin is crispy and juices run clear or the internal temperature reaches 165 degrees Fahrenheit, about 25-30 minutes. Be careful not to burn the the chicken, the honey will char easily. Moving the chicken to a cooler part of the grill, if grilling, or moving the chicken further from the broiler, may be necessary.
4) Serve chicken with a squeeze of lemon.