DRUMSTICKS IN CITRUS MARINADE

8 skinned chicken drumsticks
1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Green onion strips (optional)

Rinse the chicken and pat dry. Combine the orange juice, lemon juice, soy sauce, sherry, garlic, vinegar, olive oil, onion powder, sesame oil, salt and hot pepper sauce in a large resealable plastic bag. Add the chicken to the bag and seal. Marinate in the refrigerator at least 2 hours or overnight, turning the bag occasionally.

WHEN READY TO COOK:
Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid and lower the heat to medium-high.

Remove the chicken from the bag. Transfer the marinade to a small saucepan, bring to a boil and cook for 2 minutes.

Lay the chicken on the grill rack. If using a gas grill, close the lid. Grill, turning and basting frequently with the marinade, until the chicken is cooked through, about 30 minutes. Garnish with green onion strips if you like and serve immediately.

Makes 4 servings
Source: The Sunset Grill: 125 Tasty Recipes for Casual Get-Togethers and Easy Weeknight Cookouts