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Charcoal BBQ method: Indirect & Medium (with switch-up)

Spicy BBQ Chicken Maryland Drumsticks

Sticky, spicy and charred right — a briquette-bed classic from the Hot Shots kitchen.

15 minsPrep
40–45 minsCook
30 mins–4 hoursMarinate
4Serves
Spicy BBQ chicken Maryland drumsticks, Hot Shots recipe

Ingredients

  • 8 chicken drumsticks
  • Lime and parsley, to serve
  • Marinade
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon cayenne pepper (to taste)
  • 2 cloves garlic, minced
  • 1 medium onion, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt

Method

  1. Mix the marinade ingredients into a paste and rub it generously over the drumsticks, skin on — the skin protects the meat from drying out on the grill.
  2. Refrigerate for at least 30 minutes, ideally 3–4 hours (overnight is fine too) so the flavour works into the meat.
  3. Get the kettle to 450–550°F (230–290°C) for direct cooking. Oil the grates, sear the drumsticks over direct heat with the lid down for 5 minutes.
  4. Switch to indirect medium heat (350–450°F / 175–230°C) and cook for 30–40 minutes, turning once, until the juices run clear and the meat has lost its pink colour.
  5. Finish back over direct heat for about 5 minutes, turning twice, to get a well-charred, seared skin.
  6. Rest for 4 minutes, then serve warm with lime, a scatter of parsley, and your favourite sides.