There is a certain way that barbeque food is meant to be eaten – with your hands. There is something magical about taking a piece of meat you cooked – like a hotdog or a burger – in your hands and enjoying that fresh-off-the-grill taste.
So put that boring old chicken breast away and enjoy eating some tasty chicken drumsticks with your fingers. That is the way it was meant to be.
To do this, you’d need:
About 3 pounds of chicken drumsticks
– ½ cup of olive oil
– 3 tbsp of white vinegar
– 1 tbsp of salt
– 1 tbsp of white sugar
To prepare the chicken, mix all of the ingredients listed above and place the drumsticks in a plastic ziptop bag. Pour the marinade slowly into the bag and seal it, allowing most of the air to empty. Be sure to flip and rotate the bag so that the marinade covers the chicken entirely. Put the bag in your fridge and let it sit for at least 4 hours (overnight is better).
When the drumsticks are finished marinating, take them out of the bag and let them warm up to room temperature. You can discard the rest of the marinade.
Heat your grill to about 300-350 degrees Fahrenheit. Now grill the drumsticks for about 20 minutes. Keep an eye on them, making sure to turn them every few minutes so they don’t burn. Ingesting burnt meat is not a fun experience health wise, and doesn’t taste good either.
As the chicken starts looking more and more cooked, you can start to add your favourite sauce. Honey garlic, BBQ or hot sauce are always classic choices. Use a brush to apply the sauces to the drumsticks and continue to rotate them. When the sauce has a sticky but wet look to it, it has seeped in properly.
Use a knife to cut into the drumsticks to determine if they have finished cooking. They should look much more white than pink. Or feel free to use a meat thermometer. Chicken is finished when its internal temperature is about 165 degrees Fahrenheit.
When the drumsticks are cooked your satisfaction, let them cool for a few minutes. Then you can use your hands and enjoy some freshly grilled, juicy barbecued chicken drumsticks.
This recipe was submitted by Nigel Ward