SERVES 4 - 6
INGREDIENTS
12 chicken drumsticks
1/2 cup plain yogurt
1 tablespoon sriracha sauce or canned chipotles
1/2 tablespoon fennel seeds, roughly ground
1 tablespoon Taste#5 Umami Pepper or freshly ground black pepper
1 teaspoon Taste#5 Umami Rush or smoked paprika
2 celery stalks, cut into matchsticks
4 ounces gorgonzola (about 1/2 cup)
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped flat leaf parsley for garish
METHOD
FOR THE DIP
Place gorgonzola, balsamic and olive oil in a blender and spin up to a smooth consistency. Refrigerate until ready to serve with drumsticks.
Cut celery into 1/2-inch match sticks and place in ice water.
FOR THE DRUMSTICKS
Season drumsticks evenly with kosher salt.
In a medium bowl combine yogurt, sriracha and spices.
Remove drumsticks to bowl and toss with a small amount of the yogurt mixture.
Allow to marinate for at least one hour.
Reserve the remaining marinade for grilling.
Preheat Oven to 375˚F
Preheat Grill.
Shake off any excess marinade and spread drumsticks evenly across a baking sheet.
Bake for 35-45 minutes.
Remove from oven
Toss drumsticks in remaining marinade.
Place drumsticks on the hottest part of the grill or return to oven.
On grill, turn every 2-3 minutes so they evenly brown and caramelize all over.
Grilling or baking for a total of 10-12 minutes.
TO SERVE
Place drumsticks on platter with drained celery sticks and dressing, garnish with a sprinkle of the chopped parsley.
NOTE:
Chicken can marinate up to 1 day before cooking in refrigerator.
You could substitute Jicama or Fennel for the celery matchsticks. If you use fennel, garnish with fennel fronds instead of the parsley.
