Grilled spice-rubbed chicken drumsticks from Cook's Illustrated Magazine, May/Jun 2017 (page 11)

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Notes about this recipe

  • anya_sf on September 01, 2024

    Brined 30 minutes, the drumsticks were tender and juicy, although the skin stuck to the grill somewhat (probably I didn't oil it sufficiently). The barbecue spice rub was very flavorful with a nice kick from the chili powder (I used ancho) even without any cayenne.

  • chawkins on June 20, 2023

    I brined mine for an hour and skipped the cayenne in the spice rub. Quite tasty.

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