Apricot-Sriracha Drumsticks with Green Onions

By tonyglib

Ingredients

• 1 cup (10 oz./315 g) apricot jam
• 2 Tbs. sriracha sauce, plus more to taste
• 2 Tbs. rice vinegar
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. Asian fish sauce
• 1 bunch green onions, trimmed
• 8 chicken drumsticks, about 1 1⁄2 lb. (750 g) total
• 2 Tbs. olive oil
• Kosher salt and freshly ground pepper

Details

Servings 1
Adapted from blog.williams-sonoma.com

Preparation

Step 1

Prepare a medium-hot fire in a grill. Brush the grill rack clean and coat with cooking spray.

In a small bowl, stir together the jam, sriracha, rice vinegar, soy sauce and fish sauce. Slice one of the green onions and stir it into the sauce. Set aside at room temperature.

On a baking sheet, drizzle the drumsticks with 1 Tbs. of the olive oil, season well with salt and pepper and toss to coat.

Arrange the drumsticks on the rack and grill, turning every 6 to 8 minutes, until the chicken is golden on all sides and an instant-read thermometer inserted into the meatiest part of a leg away from the bone registers 165°F (74°C), about 30 minutes. During the last 10 minutes, brush the chicken generously with the jam sauce. Repeat several times, using all of the sauce. Transfer the drumsticks to a serving platter.

In a bowl, toss the whole green onions with the remaining 1 Tbs. olive oil and season with salt and pepper. Lay the onions on the grill and cook until nicely grill-marked on the first side, about 2 minutes. Turn the onions and cook for 1 minute longer. Transfer to the platter with the chicken and serve immediately. Serves 4 to 6.