chicken drumsticks, skin on
teaspoons dried rosemary
teaspoon fresh ground pepper
tablespoons brown sugar
tablespoons worcestershire sauce
Sliced green onions, for garnish (optional)
With a sharp knife, make a couple of slashes in each drumstick to the bone. Set aside.
In a large bowl or plastic bag, whisk together paprika, dried thyme, dried rosemary, salt, onion powder, minced garlic, chili powder, pepper and brown sugar. Add chicken and rub mixture into skin. Place chicken in bowl or sealed bag in refrigerator and let rest at least 4 hours or overnight.
Preheat oven to 350°F. Place chicken in a large roasting pan and bake, turning over once, until cooked through, about 30 minutes. While chicken bakes, make the sauce: In a small bowl, whisk together ketchup, brown sugar, Worcestershire sauce and hot sauce. Set aside.
Remove chicken from oven and place on a hot charcoal or gas grill (or 425°F oven) and grill, turning once, until hot and charred, about 10 minutes.
Place grilled chicken on a serving plate and spoon sauce on top. Sprinkle on green onions if desired and serve warm.
More About This Recipe
- My summertime diet can be broken down into four categories: Ice Cream, S’mores, Salad and/or Berries and Grilled Chicken.Sometimes it teeters more on the Ice Cream/S’mores Side, so when that happens, I like to balance things out with a nice dinner of grilled chicken. With salad or berries on the side. And more ice cream/s’mores for dessert (they are just TOO GOOD, OK?).This Sweet & Sticky Grilled Chicken has been on the regular for quite some time now. It’s the best of all the things: Sweet, savory, tangy, even a little spicy. Plus, it’s ridonkulously easy to make and you only spend, like, one beer’s worth of time in front of the sizzling hot grill that’s parked in this overly hot weather we’re having. Sounds like a winner, winner, chicken dinner to me.So good you'll want to devour them! Try not to eat too many, though – we need to save room for ice cream and s’mores!