This is an excellent recipe if you are looking for a tasty way to prepare drumsticks, perhaps one of the best ever. You can use chicken drumsticks or the whole legs of the chicken to make this recipe. You will need a large Ziploc bag for marinating, or a shallow glass dish. There is nothing difficult about cooking chicken drumsticks on the barbeque. Some people like to coat them with oil and add some salt and black pepper, then cook them, while others prefer to use a marinade which will complement the natural chicken flavor and bring as much zing, spice and sticky sweetness to the dish as you want.
A Delicious Marinade
The marinade we are using here boasts a heady blend of flavors, including robust ones like onion, beer, garlic, and cayenne pepper, along with more fragrant ones like parsley, paprika and cumin to balance out the stronger tastes. Olive oil and beer are the liquid ingredients here, which help the spices distribute evenly over the drumsticks. For ease of preparation, use a measuring cup to combine the ingredients. Mix the dry spices together then add them to the oil. Add the other ingredients and finally the beer, but take care because the beer will bubble up fast unless you add it in a gradual stream.
Ensure the marinade is well-blended and then add it to the chicken in a Ziploc bag or shallow glass dish. The marinating time is up to you. One hour is fine but for a richer, tastier result then let it marinate overnight instead. It is a good idea to turn the Ziploc bag over a few times, or flip the chicken in the dish if you are using a dish, just to ensure it is coated in the marinade all the time, as evenly as possible. Let the excess drip off and bring the chicken to room temperature for half an hour while the barbeque heats up.
Cooking the Chicken Drumsticks Perfectly
The surface temperature of the barbeque should be about 450 degrees F, which is equivalent to medium-high on a gas grill. The grates should be cleaned and oiled. If you are not marinating drumsticks you need to wash them under running water and pat them dry to get the skin to crisp up. In this recipe we are using a marinade though, and the chicken will still crisp up on the barbeque. The exact cooking time will depend on the size of the drumsticks as well as the exact heat of the barbeque. About half an hour is typical, but they might take less time or more time.
Flip the chicken every 5 minutes or so, to promote even cooking, and allow it to rest for a few minutes before serving. The chicken will be way too hot to serve immediately, and letting it rest encourages to juices to redistribute, offering a more succulent result. This chicken is amazing served with potato salad or coleslaw. Sweet potato wedges are lovely too, or you might prefer a tossed baby leaf salad with your favorite dressing, corn on the cob, or even mixed vegetable kabobs which can also be cooked on the barbeque, if you add them 5 minutes before the end of the chicken cooking time and let them finish cooking while the chicken rests.
- 12 chicken drumsticks
- 3 tablespoons chopped onion
- ½ cup chopped fresh parsley
- ½ teaspoon black pepper
- ½ cup olive oil
- 1½ cups beer
- 2 chopped garlic cloves
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Put the drumsticks in a Ziploc bag.
- Pour the olive oil into a measuring cup.
- Add the salt, pepper, cumin, cayenne pepper, and paprika.
- Mix well.
- Add the parsley, garlic and onions, and mix again.
- Add the beer and mix it in.
- Do not add it too fast or it will bubble up too much.
- Pour this marinade over the chicken drumsticks.
- Squeeze all the air out of the bag and seal it.
- Ensure all the chicken is coated in the marinade.
- Refrigerate overnight or for at least an hour.
- Brush olive oil over the barbeque grate and get it to about 350 degrees F.
- Remove the chicken from the marinade.
- Discard the marinade.
- Barbeque the chicken until an instant-read thermometer reads 185 degrees F.
- Let the chicken rest for a few minutes before serving.
These chicken drumsticks offer an incredible flavor, and you can see how appealing they are in this photo. With the grill marks on them, nobody is going to be able to resist these. The marinade is rich and flavorful, blending robust flavors like beer, garlic and cayenne pepper with more delicate ones like parsley, garlic and paprika. The resulting marinade offers plenty of wonderful taste to the drumsticks, showcasing their naturally delicious flavor without overpowering it. This is a fantastic dish to make on the barbeque, and goes with any side dishes you care to make.
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