Drumsticks in teriyaki marinade

Ingredients for 4 servings:

• 12 chicken drumsticks
• 300 ml pineapple juice
• 150 ml soy sauce
• ½ lemon(s), juice and zest
• 1 m.-sized onion(s)
• 3 cloves garlic
• 1 piece(s) ginger (about the size of your thumb)
• 2 chili peppers, dried red
• 1 tbsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 45 minutes

indirectly grilled drumsticks with teriyaki marinade

Peel the onion and garlic, finely dice the onion, and finely chop the garlic. Finely chop the chili peppers (with or without seeds, depending on how spicy you like them) and finely grate the ginger. Combine the pineapple juice, soy sauce, and sugar in a large bowl, grate the lemon zest, and add the juice. Add the ginger, garlic, and onion and mix thoroughly. Rinse the drumsticks under running water, pat dry, and add to the marinade. Marinate for at least 4 hours, turning occasionally. However, I leave the drumsticks in the marinade for at least 12 hours. Remove the drumsticks from the marinade, pat dry, and grill over direct heat for 4-5 minutes, turning regularly. Then cook over indirect heat (around 200 degrees Celsius) with the lid closed for about 20-25 minutes (depending on the size of the drumsticks), turning 2-3 times. Drain the marinade through a sieve and add some of the onion pieces to the drumsticks for the last 5 minutes and let them cook.