Description
Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.
Ingredients
- 2 tablespoons brown sugar
- 2 large cloves cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 chicken drumsticks
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- ¾ cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Mash brown sugar
- garlic
- salt
- and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken
- coat with the paste
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened
- about 5 minutes. Stir ketchup
- vinegar
- and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend
- about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides
- about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear
- 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 9 hrs 10 mins
Servings: 5