Soy Vay®

Prep

• 1.
  Arrange the drumsticks in a shallow dish or resealable plastic container.
• 2.
  Season with salt and pepper.
• 3.
  Pour 1/3 cup of the Hoisin Garlic sauce over the meat and turn until evenly coated.
• 4.
  Cover and marinate in the fridge for 2 hours.
• 5.
  Discard any leftover marinade.
• 6.
  Dice the tomatoes.
• 7.
  If needed, boil the corn for about 3 minutes, until tender. Set aside.
• 8.
  Prepare a charcoal grill for both direct (medium-high heat) and indirect cooking, placing the coals on one half of the grill.

Cook

• 1.
  Grill the chicken directly over the coals for about 9 minutes. Keep the lid closed as much as possible to ensure even cooking.
• 2.
  Move the chicken to the indirect heat and continue to cook for another 30 minutes, until the juices run clear and an internal temperature of 165ºF has been reached. Baste occasionally with remaining Hoisin Garlic sauce.
• 3.
  For the salad: cut the kernels off the cob.
• 4.
  In a large mixing bowl, toss corn with the tomatoes and olive oil.
• 5.
  Season to taste with salt and pepper.
• 6.
  Garnish with fresh basil.
• 7.
  Serve the salad and drumsticks together.