2 pounds chicken drumsticks
4 Tablespoons brown sugar
4 Tablespoons paprika
3 Tablespoons black pepper
3 Tablespoons coarse salt
2 Tablespoons garlic powder
1 Tablespoon onion powder
1 Tablespoon cayenne powder
(adapted from “Basic Barbecue Rub” epicurious website)
3/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 Tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
(adapted from NYT Cooking “Simple barbecue sauce”)
1. To make the dry rub, combine all the ingredients together in a shallow bowl. Option is to not add the salt.
2. Take the chicken, do not rinse, place on the cutting board. Cut the bone end off the chicken to level it, do the same for the other end of the chicken. Then take the knife and cut the chicken down two sides of the bone, almost to butterfly it.
3. Take the chicken and put it into the dry rub bowl, hold the bone end and use a spoon to get the rub on the chicken.
4. Place the chicken standing up on a grill and cook for 14-20 minutes until the internal temperature reads at least 165F for doneness.
5. Meanwhile make the sauce by heating the ingredients in a small sauce pan on medium. The sauce will bubble and bring to a simmer for about 5 more minutes. Taste and add more sugar if the sauce is too tart.
6. When the chicken is done, remove from the grill and either use the sauce as a dipping sauce or smother the chicken in the sauce and serve.
Grill chicken with a side of vegetables such as zucchini, asparagus, corn or potatoes. Depending on the vegetable, do not add them at the same time as the chicken, otherwise they may overcook (zucchini/asparagus)
Recipe inspired by Food Network’s Jeff Mauro’s Honey Bourbon Chicken Pops.