Recipe developed by Chef Philippe Wettel, The Westin Hotel, Ottawa

The deeper flavour of chicken’s dark meat comes to the fore in this recipe, complemented by a sweet-tart marmalade made primarily of caramelized onions.

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Yield: 4 servings


12 chicken drumsticks

1 clove garlic, minced

½ cup (125 mL) soy sauce

¼ cup (60 mL) chicken broth

½ tsp ginger, fresh, minced

1 Tbs brown sugar

Onion Marmalade:

1 Tbs (15 mL) vegetable oil

1 yellow onion, chopped

1 red onion, chopped

3 shallots, chopped

1 Tbs sugar

½ cup (125 mL) red wine


  1. Put drumsticks in a resealable plastic bag. Combine remaining ingredients and pour over drumsticks. Close bag and turn it so the marinade coats each drumstick. Refrigerate overnight.
  2. Preheat barbecue on medium. Grill drumsticks, with the lid closed, until a thermometer inserted into the drumstick reads 165° F/74° C, about 20 minutes. Serve with Onion Marmalade.
  3. Onion Marmalade:
  4. In a skillet, heat oil and sauté onions and shallots until deep brown. Pour in sugar and red wine; continue to cook until no liquid remains. Serve hot or cold.

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