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Grilled drumsticks brushed with a sweet and tangy glaze with a kick of heat from jalapeno and sriracha. Add some grilled pineapple on the side and pile it all on rice for an easy summer dinner.
You will need skewers for the pineapple. If you use wooden skewers, soak them for 20 to 30 minutes before so they don’t burn.
You can also cook this dish in the oven. Preheat it to 400ยฐF and line a large baking sheet with foil. Coat it with cooking spray. Brush the chicken with the sauce and bake it for 45 minutes. Brush it with more glaze every 10 minutes until the chicken is cooked to an internal temperature of 165ยฐF. Add the pineapple in the last ten minutes – I toss it on the sheet pan, no need to skewer the chunks first.
Use a meat thermometer to know for sure when the drumsticks are done. Stick it the thickest part of the drumstick (away from the bone) – once it reads 165ยฐF, they’re done.
This glaze will work with other cuts of chicken – try grilled chicken thighs, boneless, skinless chicken breasts, or chicken wings. Depending on what you use, the cooking time will vary.
Find it online: https://www.girlgonegourmet.com/grilled-drumsticks/