Counter 03 · Poultry
Sticky Grilled Chicken Drumsticks
Budget-friendly drumsticks cooked low on the cool side of the grill, then lacquered with a ketchup, molasses and apple cider glaze over direct heat until sticky and charred.
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 6
- Level
- Easy
Drumsticks are the most forgiving cut on the grill, with enough connective tissue to stay moist well past the point a breast would dry out. The approach is simple: cook them gently with the lid closed until almost done, then move them over the coals and brush on glaze in layers. Sugar burns quickly, so the glaze goes on only in the final 10 minutes. Taking legs up to 185 F makes the meat pull cleanly from the bone.
Method
-
Mix the salt, garlic powder, paprika and pepper and season the drumsticks all over. Let them sit 30 minutes, or refrigerate uncovered overnight.
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Simmer the ketchup, molasses, vinegar, worcestershire and mustard in a small saucepan for 5 minutes until slightly thickened. Set aside half for serving.
-
Set the grill up for two-zone cooking with the indirect side holding around 350 F.
-
Place the drumsticks on the cool side, close the lid and cook 30 minutes, turning once, until they reach about 165 F.
-
Move them over direct heat and brush with glaze. Turn and brush every 2 minutes for 8 to 10 minutes, until sticky, charred at the edges and 185 F at the thickest point.
-
Pile onto a platter and serve with the reserved glaze for dipping.
