Chicken Drumsticks on the Grill
Grilled Chicken Drumsticks with peach glaze are grilled over indirect heat for the most tender and juicy drumsticks you can find.
Equipment
Ingredients
- DRY RUB
- 4 teaspoons dark brown sugar
- 1 teaspoons salt
- 1 teaspoons garlic salt
- 2 teaspoons pepper
- 1 ½ teaspoons paprika
- ½ teaspoon cayenne
- 12 drumsticks (or 4 thighs and 4 drumsticks)
- dijon mustard
- PEACH GLAZE
- 1 cup peach preserves
- 4 teaspoons molasses/honey
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
Instructions
- Combine the dry rub ingredients. Lightly brush each drumstick with mustard and season with dry rub. Place over indirect heat of grill and cook for about 40 minutes until internal temperature reaches 170º.
- For the glaze, in a blender or food processor combine ingredients and puree. Brush glaze over cooked drumsticks and place them back on the grill for about 8 minutes
Barbara's Notes + Tips
- You can use a combination of drumsticks and thighs.
- Use a meat thermometer to make sure the chicken is completely cooked to 170º.
- Put the glaze on at the end so that it doesn't burn while the chicken is cooking.
- The drumsticks will cook faster than the thighs, so check the temperature for both.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 46g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 1150mg | Potassium: 476mg | Fiber: 1g | Sugar: 34g | Vitamin A: 385IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1.7mg
