HOW TO GRILL CHICKEN DRUMSTICKS CHARCOAL RECIPES

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.

Steps:

• Mix yellow onion, white onion, and garlic together in a bowl.
• Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.