Tips on Grilling Chicken Drumsticks
Drumsticks are the lower portion of the chicken leg, often sold separately after being disconnected from the thigh. Drumsticks are ideal for grilling because you can sear the skin to seal in internal juices, and they are fun and easy to eat at picnics and outdoor barbecues. The next time you grill drumsticks, consider a few tips that will help them turn out perfectly. Does this Spark an idea?
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Heat
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Grill your chicken drumsticks with a combination of direct and indirect heat. Unlike chicken breasts or wings, drumsticks grill best over low heat for long cooking times creating tender, juicy meat. Set up your charcoal grill with all briquettes pushed to one side, creating a hot side and a cold side of the grill. If you're using gas, only light half of your burners to create the same effect. Start your chicken drumsticks on the hot side, over the coals, until the skin is brown and crispy, about five minutes per side. Then move the drumsticks to the cooler side to finish cooking. This way, you achieve a delicious crispy skin that seals in juices and flavor instead of drying out the meat.
Marinade
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Chicken drumsticks are well-suited to long marinades containing oil, acids and seasonings. Acids like soy sauce and citrus help tenderize and break down the meat so it is more succulent. Oils protect and lubricate the outside of the chicken to prevent it from sticking to the grill, and seasonings work their way into the meat to add flavor. Create a paste or wet marinade by mixing your favorite flavors together. For wet pastes and dry rubs, work the seasonings all over the drumstick. You can even lift up the skin and rub marinade inside to increase the marinade's effectiveness. Store your chicken drumsticks in the marinade in a refrigerator for several hours; overnight is best.
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Preparation
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Prepare your chicken drumsticks for the grill by trimming any excess skin that hangs off. Excess skin is common on store bought drumsticks and causes two problems. First, the skin tends to dry out quickly and burn, making your chicken taste bad and causing flare-ups. Second, excess skin is full of unnecessary fat and calories. If it's not covering the meat properly, it's not helping the grilling process, so remove it to make your grilled chicken healthier.
Internal Temperature
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Because drumsticks are best suited for longer cooking times, it's important to know the perfect moment to take your chicken off the grill. A meat thermometer is the best way to tell the internal temperature of your drumsticks; pull them off when they reach 165 degrees Fahrenheit. Periodically checking the temperature will also help you know when to start preparing side dishes as the chicken nears completion.
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References
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