Grilled Chicken Drumsticks
From: Based on Americas Test Kitchen
Ingredients:
- About 5 pounds chicken drumsticks
- 2 quarts cold water
- 1/2 Cup Table Salt
- Dry rub (see below)
Dry Rub:
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Paprika
- 1 Tablespoon Chili Powder
- 2 teaspoons Garlic Powder
- 3/4 teaspoon Table Salt
- 3/4 teaspoon Ground Pepper
- 1/4 teaspoon Caine Pepper
Method:
Dissolve the 1/2 cup table salt in the 2 quarts of water to produce a brine. Add the chicken and brine for about an hour. Combine all of the ingredients for the dry rub and mix until smooth. When the chicken is done in the brine pat fairly dry with paper towel. Put the dry rub on a plate and roll the chicken in the rub, tap off excess.
Prepare the grill for indirect heat and preheat the grill. Oil the grill grate to prevent the chicken from sticking. Put chicken on the cold side of the grill and cover the grill for about 25 minutes. Rotate the chicken so that the legs that were farther from the heat source will get the heat as well. Cover and cook for another 25 to 30 minutes until the internal temperature of the chicken is about 185 to 190 degrees Fahrenheit. This is high for chicken, but it will produce tender juicy chicken. Move the chicken to the hot side of the grill for a final crisping of the skin - about 5 to 10 minutes. Tent with foil to retain heat and serve hot.
Makes about 15 drumsticks.