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Grilled Chicken Drumsticks with Savory Caramel

Grilled Chicken Drumsticks with Savory Caramel

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This recipe for grilled chicken drumsticks with savoury caramel offers a sophisticated twist on classic barbecue flavours. The sticky glaze is a fragrant blend of lemongrass, garlic and warming cumin, balanced by the sharp tang of rice vinegar and a hint of chilli heat. It creates a beautifully lacquered finish on the chicken skin that is both sweet and deeply savoury, ensuring every bite is packed with aromatic depth.

As a diabetes-friendly option, this dish provides a satisfying, high-protein meal that pairs perfectly with a crisp green salad or steamed seasonal vegetables. The method of indirect grilling ensures the meat stays succulent and tender while the final sear adds a professional charred touch. Whether you are hosting a summer garden party or looking for a healthy mid-week dinner, these drumsticks are a reliable crowd-pleaser.

Ingredients for Grilled Chicken Drumsticks with Savory Caramel

Vegetabilisk olja (för grill)
4 vitlöksklyftor, fint rivna
1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated
120ml sugar
60ml unseasoned rice vinegar
2 teaspoons crushed red pepper flakes
2 teskedar malen kummin
1 tesked nymalen svartpeppar
45ml fish sauce
12 large chicken drumsticks (about 1.4kg .)
Koshersalt

How to make Grilled Chicken Drumsticks with Savory Caramel

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and 120ml water to a boil in a small saucepan, stirring occasionally, and cook until reduced to 120ml , about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.

Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25–30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6–8 minutes longer. Serve with reserved sauce alongside.

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