GRILLED THIGHS AND DRUMSTICKS
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts :
GRILLED CHICKEN DRUMSTICKS
I use this marinade on grilled chicken drumsticks. I served it alongside homemade tortillas and guacamole, as well as Spanish rice.
Provided by Sinny
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 20h45m
Yield 16
Number Of Ingredients 11
Steps:
- Mix yellow onion, white onion, and garlic together in a bowl.
- Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 2.9 g, Cholesterol 64 mg, Fat 8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 74.5 mg, Sugar 0.4 g
GRILLED DRUMSTICKS
These are great when it's too hot in the kitchen. The sauce can be made ahead of time and refrigerated - this also makes a lot of sauce,leftovers can be refrigerated for later. Adapted from Bon Appetit (July 2004)
Provided by ellie_
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, melt butter and then add onion and sauté until soft (5 minutes). Add next 5 ingredients (ketchup - mustard)and 1/4 teaspoon pepper and chili powder. Reduce heat to medium low, and simmer for 15 minutes or until sauce thickens. Stir in bourbon and cook another 3-5 minutes. Remove from heat. Season with salt. (May be prepared up to one day ahead, covered and refrigerated).
- In a large baggie or paper bag add 1 1/2 teaspoons salt and 1/2 teaspoon pepper and then add chicken and shake well to coat.
- Let chicken stand at room temperature while preparing grill.
- Grill drumsticks for 20-30 minutes or until skin is crisp and chicken is done, brushing with sauce occasionally. When chicken is done brush with sauce again and cook until glazed (3-5 minutes).
- Serve with remaining sauce.
Nutrition Facts : Calories 761.3, Fat 42.4, SaturatedFat 19.9, Cholesterol 238.4, Sodium 1771.4, Carbohydrate 42.1, Fiber 0.8, Sugar 33.9, Protein 43.9
GRILLED DRUMSTICKS (WW)
Make and share this Grilled Drumsticks (Ww) recipe from Food.com.
Provided by ellie_
Categories Refrigerator
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the beer, 3 tablespoons of the maple syrup, vinegar, mustard, rosemary, oregano, garlic, 1/4 teaspoon of the salt and the pepper. Transfer mixture to a large baggie or marinating dish - add chicken. Turn to coat and refrigerate for 4 hours or overnight.
- Spray grill rack with Pam and preheat grill to medium or prepare a medium fire in a charcoal grill.
- Drain chicken and discard marinade.
- Place chicken on grill, covered and turning occasionally for 30-40 minutes.
- 10 minutes before chicken is done, brush the chicken with the remaining maple syrup (2 T), turning frequently until chicken is browned and cooked through.
- Transfer to a platter and sprinkle with remaining salt (1/4 t).
Nutrition Facts : Calories 327.8, Fat 13, SaturatedFat 3.5, Cholesterol 118.3, Sodium 501.3, Carbohydrate 19.2, Fiber 0.5, Sugar 15.2, Protein 28.7
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