Let's get grilling

1 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).
2 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.
3 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.
4 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.
5 The apricot in the glaze is complemented by the apple fruitwood in the charcoal.
Cooking for 6 people

Ingredients


Peach Molasses Glaze

  • peach preserves
    1 cup
  • Dijon mustard
    1 tablespoon
  • soy sauce
    1 tablespoon
  • molasses
    4 teaspoons

Dry Rub

  • paprika
    teaspoons
  • garlic salt
    2 teaspoons
  • black pepper
    4 teaspoons

Main Ingredient: FruitOccasion: Picnic/July 4thMain Ingredient: ChickenCooking Method: GrilledMeals & Dishes: Main CourseCredit: Chris LillyMeals & Dishes: DinnerTagline: Two mustards, one awesome chicken dish.Expert’s Note: Two types of mustard produce a signature grilled chicken dish that the whole family will enjoy whether at home in the backyard or while tailgati


Our Reviews


5 /5
1 Reviews
Rated 5 out of 5 by from Simple and Scrumptious The recipe is so easy and so good it just begs to be tried. After the first time I served these up at home my wife made me promise to fix them again in a week. They are just that good.
Date published: 2021-05-22
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