Grilled Beer Chicken Drumsticks Recipes

Steps:

• Combine butter, beer, lemon juice, garlic and lemon pepper.
• Pour over chicken pieces, and cover; store in refrigerater 4-6 hours to marinate.
• On a grill, barbecue pieces, brushing sauce over chicken as you turn them.
• Grill about 15-20 mins per side.

Steps:

• Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours.
• Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.)
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.

Steps:

• In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
• Add the drumsticks, seal the bag and let marinate while you proceed.
• Preheat a grill or grill pan to high.
• Microwave the potatoes on high until slightly softened, about 5 minutes.
• Slice the potatoes lengthwise about 1/4-inch thick.
• Drizzle both sides generously with olive oil.
• Transfer the chicken and potatoes to the grill.
• Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes
• Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
• Transfer to a plate and sprinkle with salt.
• Serve the chicken and potatoes with the lime wedges.

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

Steps:

• In a saucepan over medium heat, melt butter and then add onion and sauté until soft (5 minutes). Add next 5 ingredients (ketchup - mustard)and 1/4 teaspoon pepper and chili powder. Reduce heat to medium low, and simmer for 15 minutes or until sauce thickens. Stir in bourbon and cook another 3-5 minutes. Remove from heat. Season with salt. (May be prepared up to one day ahead, covered and refrigerated).
• In a large baggie or paper bag add 1 1/2 teaspoons salt and 1/2 teaspoon pepper and then add chicken and shake well to coat.
• Let chicken stand at room temperature while preparing grill.
• Grill drumsticks for 20-30 minutes or until skin is crisp and chicken is done, brushing with sauce occasionally. When chicken is done brush with sauce again and cook until glazed (3-5 minutes).
• Serve with remaining sauce.

Steps:

• Preheat oven to 450 degrees. Arrange drumsticks in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
• Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, espresso powder (if using), and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between 2 bowls: one for brushing and basting, and one for dipping.
• Remove drumsticks from oven, and brush with sauce. Return to oven; bake, turning and basting halfway through, until well browned, 8 to 10 minutes. Brush drumsticks with any leftover pan juices. Serve with reserved dipping sauce.

Steps:

• Mix yellow onion, white onion, and garlic together in a bowl.
• Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.