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Author:  The Domestic Man,  Russ Crandall

 

grilled drumsticks

 

Ingredients:

 

  • some chicken drumsticks
  • salt and pepper to taste
  • other seasonings as desired (paprika, cumin, taco seasoning, bbq rub, curry powder, Borsari seasoning)

 

Directions For Grilled Chicken Drumsticks:

 

  1. Pat dry the chicken with paper towels. Sprinkle with a little salt and pepper, and/or some other seasonings. The picture above has Borsari seasoning on it, which is one of my favorite mild-tasting seasoning rubs.
  2. Preheat your grill on high heat. Place the drumsticks on one side of the grill and replace the cover. After a minute or two, turn off the heat below the chicken; leave the heat on the other side of the grill on high or med/high – you are looking for a grill temperature for 350-400 degrees. Let the chicken cook for 30 minutes and turn them over (also rotate the drumsticks to the opposite end is now facing the hot part of the grill).
  3. If you’re up for it, this would be a good time to brush on a little melted butter/ghee on the drumsticks. It adds an extra layer of richness to the chicken, but it’s not altogether necessary: the chicken’s fat does a great job on its own.
  4. Let it cook for another 15 minutes and then check its temp with a meat thermometer (you’re looking for 165 degrees). If it’s not there yet, just keep checking it every ten minutes. That’s it! (This is also my tried-and-true method for cooking chicken thighs (bone-in) and quarters, although each of them take a little longer to cook through.)

 

Meet The Chef

 

Russ CrandallThanks to Russ Crandall for this recipe. Check out his website The Domestic Man where you’ll find gluten-free and Paleo-friendly recipes posted every Tuesday. Russ changed his diet in 2010 and it had a profound effect on some serious health issues. He has since worked as a contributor to Food & Wine, Yahoo! Food, and AOL.com’s Kitchen Daily; his recipes have also been featured in People Magazine, The Huffington Post, BuzzFeed, and Mashable. His website was a finalist in the 2013 Saveur Best Food Blog Awards. His debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, was released in 2014, and a second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 20.

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