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Ingredients
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4.5 lb. chicken drumsticks (about 12)
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3 tbsp. olive oil
Seasoning
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2 tbsp. paprika
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2 tsp. chipotle powder
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1 tsp. ancho powder
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tsp. cinnamon
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2 tsp. kosher salt
1 Food Prep
Place your drumsticks in a large bowl, add your oil then add your seasoning ingredients. Toss to coat your drumsticks well with the spice mixture then set aside until you’re ready to grill.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your drumsticks directly over the hot coals and cook for 1 minute. Flip and cook for another minute on the other side. At this stage, you’re developing color on the chicken but trying to avoid any burning. If you haven’t gotten as much color as you’d like, simply leave them on a little longer.
Once your drumsticks have a nice charred appearance, move them to the cooler side of the grate, away from the coals. Close the lid and allow them to finish cooking until they reach an internal temperature of 165°F. This should take about 15-20 minutes.
- Remove your drumsticks from the grill and serve. These drumsticks taste great by themselves, or you can add your favorite dipping sauce on the side.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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