Recipe: Orange Smoked Drumsticks with Orange and Red Onion Salad

ORANGE SMOKED DRUMSTICKS



Juice and grated peel (orange part only) of 2 naval oranges
1/4 cup balsamic vinegar
1/4 cup molasses
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
12 chicken drumsticks
1 cup wood chips
Orange and Red Onion Salad (for serving, recipe follows)

Combine orange juice and zest, vinegar, molasses, garlic, salt and pepper in a large bowl and whisk until blended. Add drumsticks. Cover and refrigerate for 4 to 24 hours.

WHEN READY TO COOK:
Preheat grill to medium-high heat. Wrap wood chips in 3 layers of foil and poke holes in foil. Remove chicken from marinade and discard marinade.

Push coals to one side of grill, using tongs. Replace grill rack. (Or, if using a gas grill, turn off burners on one half of the grill.) Place wood chip packet on hot side of grill, and place drumsticks on cool side of grill - not over coals or burners. Close lid and open vents to maintain fire. Smoke drumsticks for about 45 minutes, until a meat thermometer inserted in the thickest part registers 180 degrees F.

Serve with Orange and Red Onion Salad.

ORANGE AND RED ONION SALAD

3 naval oranges, peeled and sliced horizontally
12 very thin slices red onion
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch sugar
Salt and freshly ground black pepper to taste

Arrange orange and onion slices on a plate. Drizzle with oil and vinegar. Sprinkle with sugar, salt and pepper. Cover and refrigerate salad until serving.

Makes 6 servings
Source: the National Chicken Council