Honey Sriracha & Soy Sauce BBQ Chicken Drumsticks With Vegetable Fried Rice

Crispy and juicy BBQ chicken drumsticks served over vegetable fried rice

Nothing says summer like firing up the BBQ. And marinated chicken drumsticks grilled on the BBQ are SO tasty! The skin can get deliciously crispy, and the chicken nice and juicy. You have to try this honey sriracha and soy sauce marinade, its absolutely full of flavour!

marinated chicken drumsticks on the BBQ

Laura loves to buy new kitchen gadgets and this chicken leg roaster is pretty awesome! The stainless steel rack can be placed right on the BBQ and allows you to roast chicken drumsticks upright which means you don’t have to keep rotating them. It also prevents the chicken from sitting in a pool of its own juices and it’s nice and easy to carry in and out. This was the second time we have used it and it did not disappoint.

Next time we’ll be testing it to make some BBQ jalapeno poppers! So look out for that recipe in the near future.

Back to the chicken – it’s sweet, savory, and a little bit spicy. You can prepare this ahead of time which makes it a really easy meal to throw together and the chicken really soaks up the flavour of this marinade.

vegetable fried rice in the pan

It’s also the perfect match for this vegetable fried rice. I love letting the rice sit in the hot pan for a few minutes so you get some nice crispy bits at the bottom! The great thing about this rice is that you can substitute in any vegetables you like and it tastes really good the next day for leftovers.

Enjoy!

 

Honey Sriracha & Soy Sauce BBQ Chicken Drumsticks With Vegetable Fried Rice
Servings: 4
Ingredients
Honey Sriracha & Soy Sauce Chicken Drumsticks
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp sriracha
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 3 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 pinch crushed red pepper flakes
Vegetable Fried Rice
  • 1 cup rice (we used brown rice)
  • 1 tbsp olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves minced garlic
  • 1/2 lb mushrooms (cremini or button) sliced
  • 3/4 cup whole kernel corn
  • 1 jalapeno finely chopped
  • 1 head of broccoli chopped
  • 3/4 cup peas
  • 3 eggs
  • 1/4 cup soy sauce
  • 1.5 tbsp rice vinegar
  • black pepper to taste
  • sriracha (optional) to taste
Instructions
BBQ Chicken
  1. Add all ingredients to a bowl, and whisk until combined.  Add to a large Ziplock with the chicken drumsticks and let sit for 1 hour (minimum) or overnight.

  2. Heat BBQ to medium-high heat. Season chicken drumsticks with a little bit of black pepper (to taste), and place on the BBQ. Cook for approximately 25 minutes, rotating every few minutes if not using a chicken leg roaster.

Vegetable Fried Rice
  1. Cook rice according to package instructions, drain (if needed) and set aside.

  2. Heat olive oil in a skillet or wok over medium heat.  Add onion and cook for about 5 minutes or until onions are translucent.

  3. Add the mushrooms, garlic, and jalapeno and cook for an additional 2 minutes.

  4. Add the broccoli and cook for about 5 minutes.  Add a splash more olive oil if the pan is looking dry.

  5. Scramble eggs in a small bowl with a fork and add to the skillet - stirring constantly until mixed in.

  6. Add the cooked rice, corn and peas to skillet. Stir in the soy sauce, rice vinegar and black pepper.  We also added a splash of sriracha for some kick!  Cook for 5 minutes.

  7. Serve rice and top with the chicken drumsticks!

 

If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

Honey sriracha BBQ chicken served over vegetable fried rice

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