When it comes to glaze, grillers are constantly bothered by the issue that meat is easily to get gluey when glazed. Is there any effective solution to this problem? The answer is YES. The secret is actually to cook meat over indirect heat which will give it time to render fully and start to crisp without getting gluey when glazed. This glaze method can actually apply to a lot of food ingredients, such as chicken, whole fish or lamb kebabs.




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Vegetable oil (for grill)

4 garlic cloves, finely grated

1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated

½ cup sugar

¼ cup unseasoned rice vinegar

2 tsp. crushed red pepper flakes

2 tsp. ground cumin

1 tsp. freshly ground black pepper

3 Tbsp. fish sauce

12 large chicken drumsticks (about 3 lb.)

Kosher salt




Set your grill at high indirect heat. Here's a small tip: for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side. 


Lightly oil the grate. Make marinade. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and ½ cup water to a boil in a small saucepan. Remember to stir occasionally and cook until reduced to ½ cup, about 8 minutes. Let it cool and stir in fish sauce. Transfer half of the marinade to a small bowl and set aside for serving. 


Season chicken with salt. 


Place chicken over indirect heat and cover grill with vent open (if your grill has one) and positioned over chicken.  


Start to grill, turning once or twice. It's recommended to cook for 25-30 minutes until skin is browned and crisp and meat is nearly cooked through. 


Uncover and move chicken to hotter part of grill and continue to grill. Turning frequently and basting with remaining marinade, until lacquered and lightly charred in places, 6–8 minutes longer. Finally, you can serve with reserved marinade alongside. 


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