Midwest BBQ Grilled Drumsticks
Yield: 6 servings
Total Time: 20-25m active + 30-40m cook + overnight marinate
Built for paper plates and seconds!
Accompaniment: Soy-Glazed Japanese Sweet Potatoes, Loaded Italian Deli Pasta Salad, Loaded Ranch Cucumber Salad
Ingredients
For the chicken
- 5 lb. chicken drumsticks
For the seasoning mix
- 2½ tsp smoked paprika
- 1½ tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried cumin
- 1 tsp dried thyme, finely crushed
- 1 tsp ground mustard
- ½ tsp smoked salt, finely crushed
- ½ tsp crushed red pepper flakes, finely crushed
- ¼ tsp chipotle powder
For the marinade
- 3 large cloves of garlic, pressed
- ¾ cup tomato ketchup
- 3 tbsp canola oil
- 3 tbsp reduced-sodium soy sauce*
- 2 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp light brown sugar
- ½ tbsp worcestershire sauce
- ¾ tsp Better than Bouillon Roasted Beef Base
- ¼ tsp liquid smoke
*SOY SAUCE NOTE: Make sure you use reduced-sodium soy sauce to avoid over-salting the chicken.
Instructions
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small cup, combine the smoked paprika, ground black pepper, onion powder, garlic powder, cumin, thyme, ground mustard, smoked salt, crushed red pepper flakes, and chipotle powder.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the marinade.
Step 5: Place the garlic in a large gallon zip-top bag.
Step 6: Add the ketchup, canola oil, soy sauce, dijon mustard, red wine vinegar, brown sugar, worcestershire sauce, bouillon base, and liquid smoke.
Step 7: Seal, shake, and massage to thoroughly combine.
Step 8: Add the seasoning mix.
Step 9: Seal, shake, and massage to thoroughly combine.
Step 10: Gather all of the ingredients for the chicken then pat the chicken dry to help marinade adhere.
Step 11: Reserve and refrigerate ¼ cup of the sauce in a small cup for basting the next day.
Add the chicken to the bag, remove extra air, seal, then refrigerate OVERNIGHT to let the flavors meld.
The next day
Step 1: Remove the chicken from the refrigerator and let sit for 15-20 mins while preheating the grill to MEDIUM (350-400°F/175-205°C).
Remove the chicken from the marinade, discard the used marinade, and place the drumsticks on lightly oiled grates.
Grill for 30-40 mins, turning every 8-10 mins.
During the last 5-8 mins, baste with the reserved refrigerated sauce, turning to glaze evenly, until the internal temperature reaches 175-185°F/80-85°C (165°F/74°C minimum).
Rest for 5-10 mins before serving.
