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 (grilling instructions)
Remove the chicken from the refrigerator and let sit for 15-20 mins while you preheat the grill to MEDIUM (350-400°F/175-205°C) heat.
Remove the chicken from the marinade, letting excess drip off, then discard any remaining marinade used with the raw chicken.
Lightly oil the grates, then place the drumsticks on the grill.
Cook for 30-40 mins total, turning every 8–10 mins to ensure even cooking.
During the last 5–8 mins of cooking, baste the chicken with the reserved refrigerated sauce, turning once to lightly glaze all sides. Continue grilling until the internal temperature reaches 175-185°F/80-85°C (at least 165°F/74°C minimum).
Remove from the grill and let rest for 5-10 mins before serving.