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Barbecue Chicken Drumsticks

Check out these amazing Barbecue Chicken Drumsticks I made.  I used two different types of sauces – Honey Garlic and Tandoori – to glaze them.

Barbecue Chicken Drumsticks Cooking in Reduction Sauce

The key is to first cook them on the BBQ for about 20-25 minutes to give the skin a nice crisp.   Then, place your chicken drumsticks into a tin foil container, and pour your Honey Garlic, Tandoori, or whatever sauce you’re using into the tin foil container.  This will ensure that your Barbecue Chicken Drumsticks finish cooking in the sauce, as it reduces down, and creates a thick and delicious glaze.

Click the link for the complete recipe and High Definition video:

HD Video Presented Here:

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves: 2 or 3 people, depending on appetite

Ingredients:

  • 8 Chicken Drumsticks (chicken legs, thigh removed)
  • 3 tbsp of EV Olive Oil
  • 1 tbsp Kosher Salt
  • 1 tbsp Pepper

Honey Garlic Sauce Preparation:

  • 1/2 Cup unsalted butter
  • 1/4 Cup of water
  • 1/4 Cup  honey
  • 1 Lemon, juiced
  • 3 cloves of garlic, minced
  • 2 tbsp salt (adjust to taste)
  • 1 tbsp soy sauce
  1. Bring the mixture to a boil and reduce heat. Allow the mixture to simmer, uncovered, for 10 minutes.  Set aside to cool.

Tandoori Sauce:

It seems that Northern Indian cuisine has many variations on this popular sauce. My recommendation is to try the tandoori sauce at Epicurious using this link:

http://www.epicurious.com/recipes/food/views/Tandoori-Style-Barbeque-Sauce-12442

However, I suggest adding two tablespoons of tomato paste to the Tandoori sauce recipe.

Barbecue Chicken Drumstick Cooking Directions:

  1. Heat Barbecue grill to high heat
  2. In a mixing bowl, rinse chicken drumsticks well.  Drain water and allow to dry (pat dry with paper towel if necessary)
  3. Add a few glugs of olive oil to coat the chicken drumsticks well.  Add salt and pepper and mix well so that each chicken drumstick is well coated.
  4. Grill chicken drumsticks for 20 – 25 minutes, or until they are crispy brown on all sides
  5. Once browned, place chicken drumsticks inside an aluminum foil tray.  Add Honey Garlic or Tandoori sauces (or sauce of choice) to the tray with the chicken, and cook chicken in this foil tray along with sauce until the sauce is reduced and thickened, or another 20 minutes or so.
  6. Remove chicken drumsticks from tray, but be sure to cover them with the reduced sauce for sticky goodness.  Serve with potato salad or coleslaw.
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13 Responses to “Barbecue Chicken Drumsticks”

  1. Charlie says:

    Fantastic recipe….fed a bunch of people and they loved it! Thanks!

  2. Patrick says:

    First off, it was finger-licking good! My 2 year-old daughter, who is not a chicken lover, devoured the drumstick.

    I was wondering about the salt in the honey garlic sauce. It is used for taste or its cooking property? If it’s for taste, salty butter and soya sauce contains enough salt to replace it. If it’s used for cooking properties, what is its role?

    Thanks!

    • Bart says:

      Hi Patrick, I’m glad you and your daughter enjoyed the chicken drumstick recipe. It’s one of my family’s favorite too.

      I always use unsalted butter in my cooking, as it allows me to control the sodium content a bit better. The salt in the honey garlic sauce is used only for taste. When I made the honey garlic sauce, despite the saltiness of the soy sauce, I found that it still needed a bit more salt, so I added a little more. Maybe my soy sauce is low-sodium, I’ll have to check. I’ve modified my recipe to state that the butter should be unsalted.

      Cheers,
      Bart

  3. Xander says:

    This might be a stupid question, but im sitting here on the web in Denmark, its in northern europe :) How do you make the tandoori sauce?

  4. Xander says:

    Cool. Thanks! I will let you know how it going to work after I have tried it tomorrow.

  5. Jill says:

    Quick question, if I’m cooking over a gas grill, do I put the lid down?

    • Bart says:

      Hi Jill, yes closing the lid helps to increase the heat inside the grill, and helps to reduce (cook down) the sauce to the point where it’s sticky and finger-licking good. Cheers, Bart.

  6. Chris says:

    Hi I tried the recipe and it came out great! But I do want to say for the garlic honey sauce I followed the exact recipe but it did not come out to be nearly as the deep red color yours was. Did I miss something?

    • Bart says:

      Hi Chris, the color variation you notice in the honey garlic sauce may just be from the video quality. In the photo above, you’ll notice the color of the honey garlic sauce is more brown than red. The brown color comes from the butter, honey, and soy sauce. The other sauce I made was Tandoori. The deep red color of Tandoori comes from the tomato paste I use. Cheers, Bart

  7. Tamara says:

    Was looking for a recipe just like this! I will try tonite! Looks great.

  8. Bobby says:

    Hey Bart

    Dying to try this, but I have a few questions:

    1) Can I use a shallow aluminum foil pan for my “pouches”. I have a large grill, and plan on doubling your recipe.

    2) Can I use chicken wings instead of legs, and just reduce the cooking time and temp?

    3) One of my guests is lactose intolerant, can I substitute olive oil for the butter?

    • Bart says:

      Hi Bobby,

      Thanks for checking out the Chicken Drumsticks recipe. To answer your questions:

      1. Yes, you can use an aluminum pan. However, when the sauce reduces down, it becomes sticky and difficult to clean. That’s why I make small aluminum foil trays — I just throw them out after use. Try to grease your aluminum pan before using – otherwise, you may have an awful cleanup job on your hands!

      2. Yes, you can definitely use chicken wings! Should be OK to keep the cooking temp the same — just shorten cooking time.

      3. Sure you can use olive oil.

      Good luck!

      Bart

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