Grilled Drumsticks Ww Recipes

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:

• 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.

Steps:

• In a bowl whisk together the beer, 3 tablespoons of the maple syrup, vinegar, mustard, rosemary, oregano, garlic, 1/4 teaspoon of the salt and the pepper. Transfer mixture to a large baggie or marinating dish - add chicken. Turn to coat and refrigerate for 4 hours or overnight.
• Spray grill rack with Pam and preheat grill to medium or prepare a medium fire in a charcoal grill.
• Drain chicken and discard marinade.
• Place chicken on grill, covered and turning occasionally for 30-40 minutes.
• 10 minutes before chicken is done, brush the chicken with the remaining maple syrup (2 T), turning frequently until chicken is browned and cooked through.
• Transfer to a platter and sprinkle with remaining salt (1/4 t).

Steps:

• In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.