Grilled Ginger Miso Chicken #sfsmarties

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Grilling season has definitely arrived in full - as has the season for BBQs and cookouts. While hamburgers & hot dogs are easy and crowd-pleasing, another good option to shake up your cookout fare are chicken drumsticks. They grill up very well, are easy to eat (no fork & knife required!) and very affordable.

When Smart & Final asked me to come up with a grilling recipe to showcase one of their sale items next week, I knew my ginger miso recipe would be perfect for their First Street Chicken Drumsticks. (The value pack is on sale 6/13-6/19 - just in time for your Father's Day BBQs!) These drumsticks are slightly sweet & slightly spicy, with just the right balance of sticky & smoky char - truly delicious!



I paired them with a simple asian-inspired salad (recipe also below), but they really work with any cookout fare - potato salad, pasta salad, etc.

First - I headed off to Smart & Final for my ingredients:
Ginger Miso Chicken Ingredients - fresh ginger root, soy sauce, sriracha, drumsticks
Salad ingredients - iceberg lettuce, purple cabbage, carrots, rice vinegar, cashews, ramen noodles
On to the recipes!
Grilled Ginger Miso Chicken  (printable recipe)(Makes 10 chicken drumsticks or thighs)Prep time: 15 minutesMarinating time: 4-24 hoursCook time: 20-25 minutesIngredients:10 First Street Chicken Drumsticks (or First Street Chicken Thighs - also on sale 6/13-6/19)1 2" piece fresh ginger root1 tsp + 1 Tbsp. sesame oil, divided1/4 cup white miso paste3 Tbsp. low-sodium soy sauce, divided2 tsp. hot chili sauce (sriracha)Directions:Remove any knobs from ginger and peel, so you have a fairly uniform 2" chunk:
Mince and add to bowl with miso paste, 1 Tbsp. soy sauce and 1 tsp. sesame oil:Stir until all ingredients are well combined into a light brown paste:Spread over all sides of drumsticks, pushing some under the skin where you can:
Place in a glass baking dish, cover and refrigerate at least 4 hours and up to 8. When ready to cook, preheat grill to medium-high heat. While you're waiting for it to get hot, make your glaze. Combine the remaining 1 Tbsp. sesame oil and 2 Tbsp. soy sauce with 2 tsp. sriracha.
Once grill is heated, place drumsticks evenly across the grill plates.

Put the cover of the grill down and let the chicken cook for 5 minutes. Then baste with sesame oil/soy/sriracha mixture.
Let cook about another 7 minutes, turn drumsticks and baste the other side.
Close the grill cover and cook another 12-15 minutes until the chicken is cooked through to at least 165°F - about 25-30 minutes total.
Remove from heat and let rest about 5 minutes before serving.
Asian Salad (printable recipe)(Serves 4)

Prep time: 15 minutesIngredients:1 head iceberg lettuce1/4 head purple cabbage10 baby carrots2 tangerines, peeled and sectioned1 packet ramen - noodles only (discard seasoning packet)1/3 cup cashew pieces
For the dressing:2 Tbsp. packed light brown sugar 2 Tbsp. low-sodium soy sauce3 Tbsp. rice vinegar1 Tbsp. sesame oil3 Tbsp. canola oil
Directions:Chop lettuce and cabbage into shreds. Shred carrots with a large box grater. Combine shredded lettuce, cabbage and carrots in a large bowl with tangerines. In a separate bowl, combine all ingredients for the dressing. Whisk until brown sugar dissolves. Pour over lettuce mixture.Crush ramen noodles over top and sprinkle with cashew pieces. Toss everything together until well mixed. Serve immediately.

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If chicken drumsticks or thighs aren't quite for you, Smart & Final has plenty more on sale next week, including:
Beef Loin New York Steak
First Street Ground Beef, 73% Lean
First Street Shredded Cheese, selected varieties, 2 lb
Enjoy!

I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™. #CBias #SocialFabric #sfsmarties