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chicken drumstick marinade bbq
- 1/2 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic chopped
- 3 tablespoons chopped onion
- 1/2 cup chopped fresh parsley
- 1 1/2 cups beer, ginger ale, apple cider, or apple juice
- Pour olive oil into a 2-cup liquid measuring cup.
- Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
- Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
- Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
Chicken drumstick marinade grill
- 2.5 pounds chicken drumsticks (9-10 chicken legs)
- ¼ cup brown sugar
- 6 garlic cloves, minced
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon salt & pepper
- ¼ teaspoon cayenne (use more if desired!)
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Grill spray
- BBQ Sauce of your choosing (see note below*)
- Place chicken in a resealable plastic bag. Mix all the marinade ingredients together and pour over the chicken. Marinate in the refrigerator for 2 hours to 24 hours.
- Heat the grill to 400 degrees, then spray the chicken drumsticks with grill spray.
- Grill the chicken for 4-5 minutes on the first side. Keep close eye on them – the sugar in the sauce will caramelize and burn.
- Flip the drumsticks over and grill for 4-5 more minutes, or until their internal temperature reaches 165 degrees. Remove and baste with BBQ sauce then allow to rest 5 minutes.
How to Make BBQ Chicken in the Oven?
Taking cues from the grilled version of this recipe, the chicken gets a quick sear under the broiler to brown the skin, and then a longer roast in the oven until the chicken is completely tender.
A quick marinade in the barbecue sauce before roasting helps enhance the flavor and improve the tenderness of the chicken. The barbecue sauce bakes into the skin and caramelizes during cooking.
Can I Freeze Chicken in this Marinade?
Yes! It works perfectly to freeze chicken in this marinade. Here are the steps.
Package. Place chicken into freezer-safe container and pour over the marinade. Make sure that all of the chicken is well coated. Remove as much air as possible as you seal the container. Label the container with the contents and date.
Freeze. Arrange in the freezer so that the container is as flat as possible. Freeze for up to 3 months.
Thaw. Remove from the freezer and thaw in the refrigerator overnight. After it’s thawed, then remove the chicken from the marinade and discard the marinade. Finally, cook the chicken according to your favorite chicken recipe.
How Long to Grill Chicken Drumsticks?
These chicken drumsticks take approximately 35-45 minutes to grill. They need 30-35 minutes over direct heat and an additional 5-10 minutes over indirect heat to set the BBQ sauce and reach 175 degrees F internal temperature.
My recommendation whenever you’re grilling or smoking meat? Cook to temperature and not to time. Invest in a good, reliable meat thermometer and check the thermometer more than watching the clock. It’s especially important to cook chicken to 165 degrees F as this is the safe internal temperature for cooked chicken. I always aim for 175 degrees F when grilling drumsticks because they have more connective tissue and the meat will fall off the bone if you cook them to this higher temperature.
Sticky barbecue drumsticks recipe
- 1 x 750g pack Willow Farms chicken drumsticks
For the marinade
- 2 tbsp honey
- 3 tbsp dark brown sugar
- 3 tbsp tomato ketchup
- 4 tbsp soy sauce
- 2 garlic cloves, crushed
- 1-2 tsp sundried tomato paste
- pinch dried chilli flakes
For the blue cheese slaw
- 4 tbsp mayonnaise or crème fraîche
- 1 1/2 tbsp Dijon mustard
- 2 tsp mild honey
- 1 tbsp lemon juice
- 1/2 small red or white cabbage (or mixure of each), shredded
- 2 celery sticks, shredded
- 2 large carrots, grated
- 75g gorgonzola or similar mild blue cheese
- small handful fresh parsley, roughly chopped
- Combine all the marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover and chill for at least 30 minutes, or overnight.
- To make the slaw, combine the mayo or crème fraîche, mustard, honey and lemon juice in a jug; season well. Put the shredded veg in a large bowl. Pour over the dressing and toss to combine.
- Crumble over the blue cheese, then scatter over the parsley. Give everything a good stir, then cover and chill for up to 5 hours.
- Cook the chicken on a preheated barbecue for 20 minutes, turning occasionally, until charred and sticky but cooked through with no pink meat remaining. Alternatively, spread out on a baking tray and cook in a preheated oven at gas 6, 200°C, fan 180°C for 45 minutes, turning halfway, or until cooked through with no pink remaining.
- Serve with the blue cheese slaw.
Baked BBQ Chicken Drumsticks
- 4 lb Chicken drumsticks about 12
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 2 tbsp Chili powder
- 2 tbsp Smoked paprika
- 1 tbsp Ground ginger
- 2 tsp Salt
- 1 tsp Pepper
- 2 cups Sugar-free BBQ sauce or low sugar
- In a mixing bowl, add drumsticks, garlic powder, onion powder, chili powder, paprika, ginger, salt, and pepper. Using your clean hands, generously rub the seasoning all over the drumsticks.
- Refrigerate to allow the seasonings to penetrate the meat, for at least 30 minutes.
- Meanwhile preheat the oven to 350F and line a roasting tin with aluminum foil for easy cleanup, if desired.
- Transfer the chicken drumsticks to the prepared roasting tin arranging them on the wire rack with a little space in between.
- Bake, in the middle of the oven, for 40 minutes, flipping half time.
- When the time is up, remove from the oven and brush each chicken drumstick with BBQ sauce. Return to the oven and bake for 10 minutes, then flip the drumsticks and repeat the process once again.
- Serve immediately and enjoy!
How to Grill Chicken Drumsticks?
Remember how I said these drumsticks were a breeze to make? I wasn’t lying. Here’s how to get amazingly juicy drumsticks that are ready in less than an hour:
- PREHEAT AND SEASON.Get your favorite grill up and running for two-zone grilling. Aim for between 375-400 degrees F for the direct side of heat. Season your drumsticks on all sides with garlic salt and pepper. If you’re wanting a bigger punch of flavor, my Signature Chicken Seasoning is amazing with just a kiss of heat.
- GRILL ON DIRECT HEAT.Place your chicken drumsticks on the direct heat side of your grill and cook them for 30-35 minutes. Flip them every 5-7 minutes until the internal temp of the chicken reaches 165 degrees F.
- GET SAUCY!Move the drumsticks to the indirect side of the grill, and baste them with your favorite BBQ sauce (I love these with my Teriyaki BBQ Sauce. It’s sweet, tangy, and perfect on chicken).
- SET THE SAUCE.Grill for an additional 5-10 minutes until the sauce sets and begins caramelize and the internal temperature reaches 175 degrees F.
Give your drumsticks a moment to rest, and then dig in! My kids love how tasty these drumsticks are, and they love that these are good and messy finger food. Keep some paper towels on hand, and you’re good to go!
Three Tips for the BEST Grilled Chicken Legs
- Let the meat come to temperature. Remove meat from the fridge about a half-hour before you plan on grilling. This ensures that it cooks at the proper rate.
- Don’t futz with the food! (Futz may not be a technical term, but…)You don’t want to be constantly flipping and turning, put the meat on the grill, and flip it when it’s about half-way done. This will also help make sure the meat doesn’t stick to the grill.
- Use an instant read meat thermometer. Seriously, it’s hard to know when food on the grill is done, and often times we over-cook because we don’t want foods to be under-cooked. Using a meat thermometer will ensure your grilled meats and fish are done, but not OVER done.
SMOKEY MESQUITE MARINATED BBQ CHICKEN LEGS
Make this finger-licking good recipe even better with Weber Smokey Mesquite seasoning and Original Flavor BBQ Sauce. Perfect for July 4th grilling and beyond!
- 12 chicken drumsticks
- 1/2 cup olive oil
- 4 tbsp Weber® Smokey Mesquite Seasoning
- 1 tbsp honey
- 1 cup apple juice (or other liquid of choice)
- 1 small sweet onion, roughly diced
- 1 cup Weber® Sweet & Thick Original BBQ Sauce
- In a medium bowl whisk together olive oil, Weber® Smokey Mesquite seasoning, honey, and apple juice.
- Pour chicken marinade over the chicken legs, add diced onion, and cover completely. Place in refrigerator and allow to marinate at least one hour or up to 12 hours.
- Heat grill to 350 degrees. Gently pat chicken legs dry. Place on grill and cook about 15-20 minutes on each side, flipping only once. Brush with bbq sauce on all sides. Serve hot with additional sauce.