It’s officially the first day of summer and barbecue season is HERE. Well, if I’m being honest, barbecue season starts for me when the snow melts, but for normal people, or people who aren’t Canadian, barbecue season has begun! I’m a big fan of grilling, and since chicken is my meat of choice, I thought I’d share my secrets for the perfect barbecue chicken drumsticks.
First, I’m so excited to be back on the blog after a brief hiatus. For the past month I have been focusing most of my free time on creating healthy habits for myself and my family. We have been eating better, I am working out 6 times per week, and of course I am drinking mostly water. As a result I have lost 10lbs – and I have over 90lbs to go, so I am hoping this is only the beginning for me!
If you’re on a healthy path and/or you just wanna follow along with mine, you can find me on instagram at @theloseitallmama, and of course I have a healthy living facebook community called The Lose It All Mama! Can’t wait to see you there.
Chicken is my meat of choice when preparing meals for my family. It’s lean and full of protein, but it isn’t the easiest to cook. A lot of people dry chicken out from overcooking it out of fear of accidentally eating it raw, and dry chicken is no good! You wanna make sure the meat is moist and juicy, with skin that is crispy, smoky, and saucy. THAT, my friends, is perfect barbecue chicken. Here are some tips on how I achieve it.
» Keep your grill temperature lower. Aim for around 350 degrees. If you like a bit of charring on the outside, you can turn the heat up at the end and crisp your skin, but the low heat is ideal for cooking the chicken perfectly without burning it.
» DO NOT toss the chicken in sauce BEFORE grilling. Instead, set your sauce aside and brush the drumsticks toward the end of cooking. This will ensure you don’t burn the chicken.
» Cook the chicken until the internal temperature of the meat reaches about 180 degrees, which is a much better temperature for dark meat. Your result will be a tender drumstick where the meat pretty much falls off the bone.
» Cook the drumsticks for about 10 minutes on one side, 10 minutes on the other. Flip with tongs, taking care to watch for skin that sticks to the grill. Keep the lid of the barbecue closed as much as possible, but stay near the grill. You’ll be able to tell if the chicken is burning or if there is a flare up by watching for smoke. Keeping the lid closed ensures that the heat surrounds the chicken to cook it evenly.
Chicken isn’t scary. As long as you follow this guide your drumsticks should come out perfect every time! Happy barbecuing!
- chicken drumsticks, thawed
- barbecue sauce of your choice
- Heat barbecue to about 350 degrees.
- Place drumsticks on direct heat (lower grill, above the flame).
- Close lid, and cook for 10 minutes.
- Open lid and brush drumsticks with barbecue sauce.
- Flip the drumsticks with tongs and cook another 10 minutes.
- Add more sauce if desired.
- Check meat with a meat thermometer. Ideal temperature is 180 degrees. If they've reached this, they're ready to serve! If not, give them a few more minutes to cook and check on them every 1 or 2 minutes.
- Serve with grilled veggies and/or potatoes!