1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2
2 tb Dry sherry -slices bread,
2 tb Dijon-style mustard Preferably day old
1 tb Prepared chili sauce 1/4 c Chopped fresh parsley
1/2 ts Hot red pepper sauce 1 ts Paprika
8 Medium-size chicken Fresh herb sprigs, optional
-drumsticks (about 1 3/4 lb)
Start fire in grill, placing rack 4 inches above the coals (see note). Beat
soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
bowl, using fork; add drumsticks, turning to coat. Let stand for 10
minutes or until fire is ready. Combine breadcrumbs, parsley and paprika
in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb
mixture to coat completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
covered with grill cover, for 20 minutes until coating is golden brown and
drumsticks are cooked through. Serve garnished with herb sprigs, if
desired.
NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate
drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
roll pan or shallow roasting pan. Bake for 25 minutes until golden and
cooked through.
Makes 4 servings.
