Preheat grill to high heat. Combine black pepper, salt, and ground red pepper; sprinkle over chicken drumsticks. Place drumsticks on grill rack coated with cooking spray. Cover and grill 3 minutes or until charred; reduce heat to medium. Grill 18 minutes or until a thermometer inserted into the thickest part registers 160°, turning occasionally.
Combine Sriracha, chicken stock, lime juice, ginger, sugar, and garlic. Serve sauce on the side for dipping.
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Yummy! You definitely need to like HOT HOT HOT because Sriracha packs some serious punch. We tossed the cooked drumsticks with some of the sauce, wing-style, and then served the rest of the sauce on the side.
Yeow! I knew it would be spicy/hot, but....wow!!!! I added a little more sugar and about 1/4 c. of coconut milk I had on hand to try to calm down the fire, but it was still far, far too hot. Do I have extra spicy Sriracha?
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