Sweet-&-Sour Chicken Drumsticks

Sweet-&-Sour Chicken Drumsticks

2 Reviews
From: EatingWell Magazine, July/August 2007

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon freshly grated orange zest
  • ¼ cup orange juice
  • ¼ cup water
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon cider vinegar, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground coriander
  • 1 teaspoon cornstarch
  • ¼ cup chopped fresh mint
  • 8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
  2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, ¼ teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
  3. Sprinkle drumsticks with the remaining ¼ teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
  4. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
  • To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition information

  • Per serving: 254 calories; 8 g fat(2 g sat); 1 g fiber; 16 g carbohydrates; 29 g protein; 21 mcg folate; 93 mg cholesterol; 13 g sugars; 12 g added sugars; 324 IU vitamin A; 9 mg vitamin C; 28 mg calcium; 2 mg iron; 389 mg sodium; 316 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean meat, 1 other carbohydrate

Reviews 2

September 02, 2012
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By: EatingWell User
Good roasted with the sauce Maybe I put more coriander than I was supposed to I don't know. The sauce wasn't all that great. What I did was used chicken thighs: two with skin, two without, then I took one of each and marinade it in the sauce. I wanted to see which way came out the best. The ones that was soaked for a couple of hours were pretty good. So if you can try to marinade your chicken with the sauce.
July 29, 2012
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By: EatingWell User
Delicious sauce My entire family enjoyed this recipe. The sauce was so good my 4-yr-old put it on everything on her plate. Be sure to add the cornstarch SLOWLY - I dumped it in all at once and it clumped. (It was my second cornstarch addition -- after putting in the amount called for, it wasn't thick enough for my tastes so was thickening it further.) My husband didn't realize that I had a plan for supper so he put soy sauce on the drumsticks before I realized he had. It didn't have a negative impact anyway, and I would probably make it the same way again in future. :) Pros: Delicious sauce, easy
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