BBQ CHICKEN DRUMSTICKS ON GAS GRILL RECIPES

Steps:

• Pour hot water, 4 tablespoons salt and sugar into a deep container and stir until salt and sugar are dissolved; pour in cold water. Add chicken to brine, cover and refrigerate 30 minutes to 1 hour.
• Spray cold grates of gas grill with grilling spray; preheat for indirect heat by turning one side of grill to high and leaving one side on very low heat.
• Stir together remaining 1 tablespoon salt, paprika, pepper, onion powder, garlic powder and cayenne pepper in small bowl. Drain chicken and pat dry with paper towels. Season chicken with spice mixture. Place chicken on cool side of grill, cover and cook until chicken is no longer pink (180°F), turning occasionally, 30 to 40 minutes.
• Baste chicken with BBQ sauce, move to hot side of grill and cook for 2 minutes. Watch carefully to prevent burning. Serve with additional sauce, if desired.

Steps:

• In a small, shallow bowl combine all the rub ingredients and mix well.
• Hold a drumstick by the bone and, using a small, sharp knife, cut around the bony end, cutting through the skin, meat, and sinews. Pull or cut away the skin, sinews, and cartilage from the base of the drumstick. Using kitchen scissors or a sharp knife, cut off the joint at the base. Push the meat toward the top end of the drumstick so the drumstick looks like a lollipop. Wipe away any residue from the bone with a paper towel. Repeat with the remaining drumsticks.
• Roll each chicken lollipop in the rub, coating it evenly.
• Prepare the grill for indirect cooking over medium-low heat (250° to 350°F). Brush the cooking grates clean. Place the ETC system with the expansion rack on the grates.
• Put the chicken lollipops, with the meat facing up, in the rack. Alternatively, thread each lollipop onto a metal skewer. Grill the lollipops over indirect medium-low heat, with the lid closed, for about 15 minutes. Brush the lollipops with some of the barbecue sauce, close the lid, and grill for 15 minutes. Repeat the brush and grill step two more times. They are ready when an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, about 1 hour total. They will have turned a nice reddish color from the barbecue sauce. Serve immediately.