Grilling Chicken Drumsticks (7:2:2:1 mix)
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Ingredients
7 tablespoons Diamond Crystal kosher salt (more coarse) - OR 4 tablespoons of Morton Kosher salt. Adjust to your taste.
2 tablespoons black pepper - course grind
2 tablespoons Granular garlic (powder could be substituted)
1 tsp Cayenne powder (sometimes chili powder)
This is a 7:2:2:1
This is more than you need. Keep it in a closed container for next time.
2 tablespoons black pepper - course grind
2 tablespoons Granular garlic (powder could be substituted)
1 tsp Cayenne powder (sometimes chili powder)
This is a 7:2:2:1
This is more than you need. Keep it in a closed container for next time.
Cooking Instructions
1. Pat dry the drumsticks. This is important. Trim of excess skin and any loose bones/tissue especially in the joint area.
2. Preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hotter gas grill. Clean and oil.
3. Mix kosher salt, pepper, garlic powder and cayenne pepper. Or use a ratio 7:2:2:1.
4. Lightly sprinkle chicken on all side to taste. Let rest at room temperature until grill is ready.
5. Check grill temp if possible and place chicken on grill.
6. Flip every 5-7 minutes until internal temp of 185-190 degrees. About 30-35 minutes.
Let rest for 10 minutes before serving. They are way too hot anyways.
2. Preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hotter gas grill. Clean and oil.
3. Mix kosher salt, pepper, garlic powder and cayenne pepper. Or use a ratio 7:2:2:1.
4. Lightly sprinkle chicken on all side to taste. Let rest at room temperature until grill is ready.
5. Check grill temp if possible and place chicken on grill.
6. Flip every 5-7 minutes until internal temp of 185-190 degrees. About 30-35 minutes.
Let rest for 10 minutes before serving. They are way too hot anyways.
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