Spicy grilled chicken drumsticks with a little heat and nicely balanced spices. They are fall-off-the-bone, juicy on the inside and crispy on the outside.
If it comes right down to barbecuing, I am out. Though I absolutely don’t believe in a traditional assignment of roles, I didn’t even light this grill outside once. One part is I am happy to entrust this duty to Mr. F and the other is, he even loves it. I also assume his concern is, if I ever get a saying about his grill business, he sees fish and veggies more often than steaks on his plate.
So for the last years, it has always been him massaging those ribs with spices and roasting these piles of bratwurst. Usually, I contributed a salad, enjoyed a glass of red wine and watched him grilling. This changed last weekend when I stepped into his territory with my pinky toe and mixed my own BBQ spice blend. Through Mr. F was not welcoming me in front of the grill yet, still his job, he loved my contribution.
spicy grilled chicken drumsticks
It’s always tricky with spicy food because everyone experiences the sensation of pungency different. I had dinner guests asking for hot sauce, while I had been on my upper tolerant level and vice versa. Did you ever get asked by a waiter, how hot you like your food on a scale of 5? Doesn’t really makes any sense to me, as my 5 is a different 5 than his. So judge yourself, only if you are very sensitive to spicy food, reduce or skip the cayenne pepper, you can always add later. But actually I think most of you should be fine, these chicken drumsticks have a nice heat, but the spices are very well balanced and it’s more about the flavors.
- 3 pounds chicken drumsticks (about 10)
- 1 Tbsp. Spanish smoked hot paprika powder (Pimentón de la Vera)
- 1 ½ Tbsp. mustard powder
- 1 Tbsp. garlic powder
- 1 Tbsp. fine sea salt
- ½ Tbsp. granulated sugar
- ½ Tbsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. cayenne pepper
- Pat the chicken drumsticks dry with clean paper towels.
- Mix all the spices together and cover the chicken drumsticks evenly. The easiest way is to add everything into a freezer bag. Seal it and shake it up. Preferably let it sit in your refrigerator for at least 2 hours. Remove from the fridge 30 minutes before you want to start to grill.
- Prepare the grill for indirect cooking over medium-high heat 190 C -230 C / 375 F-450 F. Grill chicken on a well-oiled grill, rotating them frequently with a pair of tongs to ensure even cooking. This takes about 35 minutes. An instant thermometer inserted in the thickest part should show 80 C / 180 and there should be no pink meat left and juices should run out clear.