Post by Loupy on Jun 23, 2015 20:02:51 GMT -7
GRILLING CHICKEN DRUMSTICKS
From: Dr. Dan Mikesell @ www.101cookingfortwo.com/
Super easy, never fails, grilled drumsticks for the whole family. Pat dry, spice and cook over medium high heat. Then you will have crispy goodness for all.
The “art” of the grilled chicken legs (drumsticks)… that is what I have been working on for several weeks. All the recipes I looked at said things like until “fluid runs clear” or 30 minutes over medium high heat. I need more precise. Plus overnight marinades and lots of other magic cooking stuff. Not good for me.
My mistakes or at least the ones I remember. First I cooked them to 165 just like I love chicken breast. They weren’t done. They were tough and stringy. Then I went to 180-190, yep just the right temp. But I cooked it too fast on high heat. Burnt skin. Char is good, burnt is bad.
Super easy, never fails, grilled drumsticks for the whole family. Just pat dry, spice and cook over medium high heat. Then you will have crispy goodness for all.
PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
Serves: 6
INGREDIENTS
6 Chicken drumsticks
Season - makes more than you need - keep for next time
1 T kosher salt
1 t black pepper
1 t garlic powder
½ t cayenne pepper
INSTRUCTIONS
Pat dry the drumsticks.
Trim of excess skin and any loose bones/tissue especially in the joint area.
Now preheat grill to get a surface temp of about 450.
That is medium high on a standard gas grill and medium on a hotter gas grill.
Clean and oil.
Mix spices.
1 Tbl kosher salt, 1 tsp pepper and garlic powder and ½ tsp cayenne pepper.
This is more than you need.
Keep it for next time.
You can also use my 7:2:2 spice mix.
You may want to skip the cayenne if cooking for little ones.
Or use seasoning of your choice.
Lightly sprinkle chicken on all side to taste.
Let rest at room temperature until grill is ready.
Check grill temp if possible and place chicken on grill.
Flip every 5-7 minutes until internal temp of 185-190 degrees.
About 30-35 minutes.
Let rest for 10 minutes before serving.
They are way too hot anyways.
From: Dr. Dan Mikesell @ www.101cookingfortwo.com/
Super easy, never fails, grilled drumsticks for the whole family. Pat dry, spice and cook over medium high heat. Then you will have crispy goodness for all.
The “art” of the grilled chicken legs (drumsticks)… that is what I have been working on for several weeks. All the recipes I looked at said things like until “fluid runs clear” or 30 minutes over medium high heat. I need more precise. Plus overnight marinades and lots of other magic cooking stuff. Not good for me.
My mistakes or at least the ones I remember. First I cooked them to 165 just like I love chicken breast. They weren’t done. They were tough and stringy. Then I went to 180-190, yep just the right temp. But I cooked it too fast on high heat. Burnt skin. Char is good, burnt is bad.
Super easy, never fails, grilled drumsticks for the whole family. Just pat dry, spice and cook over medium high heat. Then you will have crispy goodness for all.
PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
Serves: 6
INGREDIENTS
6 Chicken drumsticks
Season - makes more than you need - keep for next time
1 T kosher salt
1 t black pepper
1 t garlic powder
½ t cayenne pepper
INSTRUCTIONS
Pat dry the drumsticks.
Trim of excess skin and any loose bones/tissue especially in the joint area.
Now preheat grill to get a surface temp of about 450.
That is medium high on a standard gas grill and medium on a hotter gas grill.
Clean and oil.
Mix spices.
1 Tbl kosher salt, 1 tsp pepper and garlic powder and ½ tsp cayenne pepper.
This is more than you need.
Keep it for next time.
You can also use my 7:2:2 spice mix.
You may want to skip the cayenne if cooking for little ones.
Or use seasoning of your choice.
Lightly sprinkle chicken on all side to taste.
Let rest at room temperature until grill is ready.
Check grill temp if possible and place chicken on grill.
Flip every 5-7 minutes until internal temp of 185-190 degrees.
About 30-35 minutes.
Let rest for 10 minutes before serving.
They are way too hot anyways.
