Spicy BBQ-Style Grilled Chicken Drumsticks
Try this Spicy BBQ-Style Grilled Chicken Drumsticks recipe, or contribute your own.
Try this Spicy BBQ-Style Grilled Chicken Drumsticks recipe, or contribute your own.
- 1 tsp kosher salt
- 2 tsp chili powder
- for the marinade:
- 1/2 tsp freshly ground black pepper
- 8 chicken drumsticks
- 4 tbsp / 60 ml worcestershire sauce
- 2 tbsp / 30 ml sherry vinegar (alternatively use red wine vinegar)
- 4 tsp paprika
- 1 tsp dry mustard (coleman's mustard is recommended)
- 1 tsp crushed garlic
- Carbohydrate 0.905833124882621 g
- Cholesterol 59.13 mg
- Fat 6.53199874999823 g
- Fiber 0.542306268326933 g
- Protein 14.2874268749774 g
- Saturated Fat 1.77778924999968 g
- Serving Size 1 1 Serving (75g)
- Sodium 215.47319999994 mg
- Sugar 0.363526856555689 g
- Trans Fat 0.738516749999465 g
- Calories 122 calories
Step-by-step
- Combine all the ingredients for the marinade in a Ziploc bag and mix well. Add chicken drumsticks and toss by hand so they are well coated. Expel as much air from the bag as you can and seal. Refrigerate overnight and up to 24 hours.
- Preheat the grill to medium heat, about 300F-350F at the grate level.
- Place chicken drumsticks on the grill, close the lid and grill for about 30 minutes, turning every 8-10 minutes and moving around the grill to account for hot spots, until the internal temperature has reached 180F-190F.
Sherry vinegar does the heavy lifting in this marinade by cutting through the rich fat of the dark meat. Acetic acid breaks down surface proteins during an overnight rest, tenderizing the outer layer while the salt draws moisture inward. Substitute red wine vinegar at a strict one-to-one ratio if sherry is unavailable in the pantry.
Grilling bone-in poultry requires managing a medium heat zone between 300F and 350F at the grate level. Dark meat needs to reach 180F to 190F internally so the collagen melts into gelatin, yielding tender meat rather than a chewy texture. Rotate the pieces every eight to ten minutes to prevent flare-ups from rendering fat.
Balance the bold chili powder and dry mustard profile with crisp, cold side dishes. Pickled red onions or a vinegar-based coleslaw provide necessary acid to contrast the savory Worcestershire base. Avoid heavy mayonnaise salads, which crowd the palate when paired with spiced poultry.
Dietary adaptations require minimal effort since the base components are naturally free of gluten, dairy, and nuts. Ensure the Worcestershire sauce used is certified gluten-free if preparing for guests with celiac disease, as traditional brands contain barley malt vinegar.
