1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2



2 tb Dry sherry -slices bread,

2 tb Dijon-style mustard Preferably day old

1 tb Prepared chili sauce 1/4 c Chopped fresh parsley

1/2 ts Hot red pepper sauce 1 ts Paprika

8 Medium-size chicken Fresh herb sprigs, optional

-drumsticks (about 1 3/4 lb)

Start fire in grill, placing rack 4 inches above the coals (see note). Beat

soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large

bowl, using fork; add drumsticks, turning to coat. Let stand for 10

minutes or until fire is ready. Combine breadcrumbs, parsley and paprika

in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb

mixture to coat completely.

Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,

covered with grill cover, for 20 minutes until coating is golden brown and

drumsticks are cooked through. Serve garnished with herb sprigs, if

desired.

NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate

drumsticks and coat with crumbs as directed; arrange on foil in a jelly-

roll pan or shallow roasting pan. Bake for 25 minutes until golden and

cooked through.

Makes 4 servings.