Author: The Domestic Man, Russ Crandall
- 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:
- 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.
- 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).
- 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.
- 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
Thanks 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.