Tangerine-Maple Glazed Chicken Drumsticks

Tangerine-Maple Glazed Chicken Drumsticks by Bobby Flay

Since finding this recipe on www.alyssastwobites.blogspot.com, I've made it three times!  And that was only about a month ago.  These drumsticks turned out so good!  Even after glazing them on the grill I like to pour some of the glaze on my plate and mop it up!  I couldn't find the orange-tangerine juice so used an orange-peach-mango juice, about half the carton, but it'll boil down.  Highly recommended!!!

Tangerine-Maple Glazed Chicken Drumsticks 
Bobby Flay

Ingredients:

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or orange-tangerine juice, not from concentrate
4 sprigs of fresh thyme
1 tangerine or orange zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks (I only cooked drumsticks)
8 chicken thighs
Salt
2 green onions, sliced for garnish
Grilled oranges or tangerinces, for garnish

Directions:

Heat the grill to medium high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 25 to 30 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce, and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with the grilled citrus.