1. To make a marinade, whisk soy sauce, honey, and sesame oil until honey is dissolved. Reserve 1/4 cup marinade; cover and refrigerate. Arrange drumsticks in a single layer in a large resealable plastic bag or baking dish and add remaining marinade. Toss to coat, then seal bag or cover dish and refrigerate at least 4 hours and up to one day, flipping drumsticks occasionally.

2. When ready to cook, remove drumsticks from marinade and pat dry (discard used marinade). Heat grill to high, then turn off all but the primary burner to prepare for indirect grilling; clean and oil grates. Arrange drumsticks away from heat source, close lid, and grill 10 minutes. Flip drumsticks, close lid, and continue grilling until meat registers 180 degrees, about 25 more minutes.

3. Add sesame seeds to reserved marinade and brush all over drumsticks. Place over direct heat and cook, flipping occasionally, until chicken is glossy and charred, about 5 minutes, brushing with additional reserved marinade as needed. Transfer to a platter and let rest 5 minutes. Garnish with scallion before serving.

Source: Hannaford fresh Magazine, July - August 2019