Charcoal BBQ Method: Indirect & Medium (with switch up)
Prep Time: 15mins | Cooking Time: 40-45mins | Marinating Time: 30mins-4 hours
Serves: 4
Ingredients
8 pieces chicken drumsticks
Lime & parsley for serving
Marinade
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 medium sized onions bulb, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
11/2 teaspoon kosher salt
Instructions
1. Mix the spices and olive oil in a bowl, to form a marinade rub for the chicken. Depending on how much spiciness your taste buds can handle, use 1/2 - 1 teaspoon of cayenne pepper or use 1/4 teaspoon (or less). Rub the marinade generously all over the drumsticks.
Do not remove the skin off your chicken, even if you won't be eating the skin. Barbecuing with skin on will protect the chicken pieces from drying out and becoming tough during the grilling process.
2. When all the drumsticks are well coated with marinade, place them in a bowl and leave in the refrigerator for 30 mins - 4 hrs. Marinade for 30 minutes when in a haste but it is best to allow chicken to marinade for at least 3 hours in order for the spices and flavours to seep into the meat. You can even let the chicken sit in the refrigerator overnight.
3. Place the cooking grate in the grill over the charcoal grate of your kettle BBQ. Put the lid on the kettle and confirm that the lid vent is completely open. Prepare the grill for direct cooking over high heat, starting with heating the grill to high temperature (450 - 550°F).
4. After the kettle BBQ is at the desired temperature, brush the grates clean and lightly brush the grates over with olive oil to prevent the chicken from sticking to it. Then arrange the chicken drumsticks over it gently and close the lid for 5 minutes.
Then switch to indirect cooking over a medium heat of between 350 - 450°F. Boneless chicken parts, like chicken breast, can be grilled over direct heat as they are thin enough but bony parts such as the drumsticks will require cooking on both direct and indirect heat.
Grill over indirect heat for about 30 - 40 minutes, turning the chicken pieces to the alternate sides once. Cook until the meat is fully done. Your chicken is done and ready when you insert the tip of a knife into the middle of a drumstick and the juice runs clear. The cooked meat must have also lost its pink raw colouration.
5. Change the grill to direct heat and cook the drumsticks under direct heat for about 5 minutes, turning them over twice to get them seared brown all over.
6. Remove the drumsticks from the grill with BBQ tongs and allow them to cool down for like 4 minutes. Serve warm with Lime, a sprinkle of Parsley and your choice of sides.
