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.
• Prep time: 15 minutes
• Cook time: 50 minutes
• Yield: Serves 4-5
• 2 tbsp brown sugar
• 2 large cloves garlic, chopped
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 10 chicken drumstick
• 3 tbsp vegetable oil
• 1 cup onions, finely chopped
• 1 1⁄2 cup ketchup
• 1⁄4 cup white wine vinegar
• 1⁄4 cup Worcestershire sauce
- Mash together brown sugar, garlic, salt, and black pepper in a mortar and pestle to form a paste. Spoon the paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out any excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Heat oil in a saucepan over medium heat. Add onion and saute until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce, bring to a simmer, and cook until the flavors blend, about 7-10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
- Grill chicken until lightly browned on all sides. Turn off one of the burners or move the coals and arrange the chicken so there is no heat source directly below it. Baste drumsticks with sauce and cook for another 10 minutes; turn again and baste with sauce. Continue to grill the chicken until the juices run clear, 10 to 15 minutes more depending on the size of the drumsticks. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
This great family recipe is thanks to Kitchme Recipes at http://www.kitchme.com/recipes/southern-barbecue-chicken-drumsticks