Sweet-&-Sour Chicken Drumsticks

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil.
3. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
4. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
5. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2).
6. Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

Tips

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Per serving: 255 calories; 8 g fat (2 g saturated fat, 3 g mono unsaturated fat); 93 mg cholesterol; 16 g carbohydrates; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium

Nutrition Bonus: Selenium (27% daily value), Vitamin C (15% dv).

Exchanges: 4 lean meat, 1 other carbohydrate

Contributed by: EatingWell.com

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.