We aren't allowed to use a charcoal grill at our apartment complex and we don't have a gas grill, so we often times compromise when it comes to grill recipes. I usually use the broiler or a griddle. This time I used the broiler. It would've turned out fine, but we got distracted and we definitely burned the chicken a bit. The not burnt portions were pretty good though!
Overall, we would give this a 3.5/5. It was good, but needs a little bit of work/we need to try it again. This time either on the grill, or making sure it doesn't burn! I did also substitute the chicken wings for drummies, but if I was going to make this for a large group, I would do the drummies.
Adapated from Pillsbury's 5 Ingredient 15 Minute Recipe book.
Asian Grilled Chicken Drummies
- 1/2 cup teriyaki sauce
- 1 tablespoon Thai red curry sauce
- 24 chicken wing drummettes (about 2 1/2 pounds); or 3 pounds chicken wings
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons chopped salted dry-roasted peanuts
In resealable food-storage plastic bag, mix teriyaki sauce and curry sauce. Add chicken; seal bag. Shake to cool chicken evenly with sauce mixture. Refrigerate 1 hour.
Heat gas or charcoal grill. Remove drummettes from marinade; discard marinade. Place drummettes on grill over medium heat. Cover grill; cook 20-25 minutes until chicken is golden brown on outside and no longer pink in center.
Place drummettes on serving platter. Sprinkle with cilantro and peanuts.