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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Monday, August 13, 2012

Barbecue Chicken Drumsticks


Barbecue chicken drumsticks are one of my favourite summer meals.  We actually grill them all year round.  Whenever drumsticks are on sale I buy a bunch, remove the skin, and freeze them in a marinade so they can thaw in the fridge while marinating and be ready for the grill any time.  


Let me show you a tip that changed my life.  I used to pay a premium for skinless chicken drumsticks because I found removing the skin myself to be frustrating and complicated. I was using a knife or just my fingers to cut and peel the skin off and it was a huge, slippery hassle. 


I found a tip online that is so simple it is hard to believe.  Use a paper towel to grip the skin and just peel it away.  This is a miracle and makes removing the skin so easy! (I also wear gloves but that's not necessary.) The skin is full of flavour but removing it lets the marinade penetrate the chicken more easily and drastically lowers the fat content.  


Toss the chicken drumsticks in a large freezer bag.


Then add your marinade.  My favourite marinade to use on these is a store-bought spicy Buffalo chicken wing sauce but you can marinate them any way you like. Olive oil, dijon mustard, garlic and white wine is nice.  

You can throw these in the freezer, which allows the marinade to penetrate the chicken while freezing and thawing, or leave them in the fridge overnight to marinate.


Heat your grill to medium hot.  It's a good idea to use a nonstick spray on the grill when grilling drumsticks without the skin.  


Drumsticks are much more forgiving than chicken breasts so you can err on the side of overcooking them without worrying about drying them out, according to my grill-expert husband.  Flip them when golden to cook the other side.  


When they're 5 minutes from being done, brush with spicy barbecue sauce.  My favourite is Diana's spicy barbecue sauce, which is impossible to find.  Any sauce you love will do!


Bring these in on a big platter to share.


I served them with steamed green beans and roasted cauliflower.  Delicious, summery treat that's great all year round.  



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