Summary

Ingredients

• 12 chicken drumsticks
• 300 ml pineapple juice
• 150 ml soy sauce
• 0.5 ½ lemon (s), juice and zest
• 1 medium onion (s)
• 3 cloves garlic
• 1 piece (s) ginger, (about the size a thumb-tip)
• 2 chilli pepper (s), red dried
• 1 tablespoon sugar, brown

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Instructions

1. Peel the onion and garlic, finely dice the onion and finely chop the garlic. Finely chop the chilli peppers (with or without seeds, depending on the desired heat) and grate the ginger finely.
2. Put the pineapple juice, soy sauce and sugar in a large bowl, grate the lemon zest and pour in the juice. Also add ginger, garlic and onion and stir 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.
3. Take the drumsticks out of the marinade, dab them well and grill them on direct heat for 4-5 minutes, turning regularly, and then simmer for about 20-25 minutes (depending on the size of the drumsticks) on indirect heat (about 200 degrees) with the lid closed , turn 2-3 times. Pour off the marinade over a sieve and for the last 5 minutes place some of the onion pieces on the drumsticks and let them cook.