Fingerlickin' Good!

Here’s a great way to make sticky Jamaican chicken drumsticks. They are marinated in a dry rub for a few hours, then grilled on indirect heat. Finally we glaze it with a sticky sauce. Yum! This time they’re cooked on a Weber kettle grill, with the Slow n’ Sear to help with the 2 zone setup.

Serves: 4

Ingredients

ImperialMetric

10 chicken drumsticks
Dry rub
1-2 tbsp mustard
1 tbsp allspice
1 tsp cinnamon
1 tsp smoked paprika
1 tsp ginger powder
1 tsp onion powder
1 tsp thyme (dried thyme leaves)
1 batch of Sticky BBQ Sauce

10 chicken legs
Dry rub
1-2 tbsp mustard
1 tbsp allspice
1 tsp cinnamon
1 tsp smoked paprika
1 tsp ginger powder
1 tsp onion powder
1 tsp thyme (dried thyme leaves)
1 batch of Sticky BBQ Sauce

Instructions

Rinse the drumsticks with cold water, and pat them dry with a paper towel. Mix the ingredients for the dry rub. Brush a thin layer of mustard on alldrumsticks, this is so the rub sticks better. Apply the rub liberally to all drumsticks. Put them in two plastic bags (five in each). Let them marinate overnight in the fridge.

Drumsticks with rubs

Drumsticks with rub

Drumsticks - indirect heat

Drumsticks – indirect heat

Drumsticks - reverse sear

Drumsticks – reverse sear

Fire the grill up, get it ready for indirect heat, but this time a little higher than normal, 325° F. Add a few wood chunks to the charcoal/briquettes for smoke flavor.

Once the grill is humming along at 325° F, place the drumsticks on the grate, distributed evenly. Close the lid, and cook them for 20-30 minutes. Then take a peek to monitor chicken skin color. Once they start to brown up, brush all drumsticks liberally with the sticky sauce, and move them over to direct heat. Turn regularly, to make sure the sauce caramelizes nicely, but doesn’t burn. As soon as they’re done, take them off the heat and serve directly. Just make sure the internal temperature of the drumsticks reaches at least 158° F.