Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All All Icon Spanish All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and grill with Kingsford. OK, got it
Skip to content

Caramelized Chicken Drumsticks with Peach Molasses Glaze

603_tile
  • Yields: 6 Servings
  • Cook time: 48 minutes
  • Prep time: 15 minutes

Ingredients

Peach Molasses Glaze
  • 1 cup peach preserves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 4 teaspoons molasses
  • 10–12 chicken drumsticks
  • yellow mustard
Dry Rub
  • 1¼ teaspoons paprika
  • 2 teaspoons garlic salt
  • 4 teaspoons black pepper

Instructions

In a small bowl, add the dry rub ingredients and mix well. Paint each chicken drumstick with a light coat of yellow mustard. Season each drumstick with the dry rub mix (about 1 teaspoon per drumstick).

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the temperature inside the grill has reached approximately 300°F, place the chicken drumsticks on the grill over the side void of charcoal. Close the grill lid and cook the chicken for 40 minutes with indirect heat, or until the internal temperature reaches 175–180°F.

While the chicken is cooking, combine the peach molasses glaze ingredients in a blender or food processor. Blend the glaze until smooth and pour into a shallow bowl.

Remove the chicken from the grill, submerge each drumstick into the glaze, and place them back on the covered grill over indirect heat for 8 minutes or until the sauce caramelizes. Remove from the grill and serve.

The apricot in the glaze is complemented by the apple fruitwood in the charcoal.

  1. Credit: Chris Lilly

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now
Top