Could there be a visit and chicken recipe

So today I get to have a visit with my daughter or at least the way it stands right now. I haven't seen her since she went home after Christmas break. The weather here has been a big factor in driving back and forth to the half way place and being that I care about her safety I agreed to those never gonna really happen make up days. So, we will see what happens tonight as I have already had her mom telling me how the return was gonna go and if I didnt agree to it she wouldn't be at the court ordered mediation. Sounds a bit controlling to me. So much for the relationship between a father and child. I am starting to get used to this as sad as it is and learning to not get my hopes up to see her either. Well in honor of the fact that I may get to see her I thought I would share a healthy kid friendly recipe that I am hoping we can make this weekend. Yes, I said I because I am one of them rare(as I have been told) men who has no problem with cooking and cleaning and doing my share of household work. Well enjoy the recipe.
Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to "ordinary" grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Sweet and Sour Drumsticks

Makes 4 servings
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack
Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

Serve the drumsticks with the dipping sauce on the side.

Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.