“Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning”
- 2 tablespoons brown sugar
- 2 large cloves cloves garlic, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 10 chicken drumsticks
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 3/4 cup ketchup
- 2 tablespoons white wine vinegar
- 2 tablespoons sauce
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir, bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.