Dry Rub Grilled Chicken Drumsticks / Nóżki z Kurczaka z Grilla
Grilling chicken legs is one of my go to summer meals because they’re easy and delicious. With the easy homemade rub they will be crispy on the outside and moist on the inside. In addition the soaking brine will retain its's moisture inside. Give it a try!
Servings: 5 Servings
Calories: 518kcal
Ingredients
Chicken Rub
- 4 lbs. chicken drumsticks
- 4 tablespoons brown sugar
- 1 tablespoon red paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black ground pepper
- 1 tablespoon dry parsley (optional)
Brine
- 2 quarts plain water
- 1/2 cup table salt
Instructions
- Dissolve salt in 2 quarts cold water in large container.
- Submerge drumsticks in brine, cover, and refrigerate for 30 minutes to 1 hour.
- Mix all the dry spice ingredients for the rub. Place spice rub on plate. Remove drumsticks from brine and pat dry with paper towels.
- Holding 1 drumstick by bone end, press lightly into rub on all sides.
- Pat gently to remove excess rub. Repeat with remaining drumsticks.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using three-burner grill, primary burner and second burner] as needed to maintain grill temperature between 325 and 350 degrees.)
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
- Clean and oil cooking grate. Place drumsticks, skin side down, on cooler side of grill. Cover and cook for 25 minutes. Rearrange pieces so that drumsticks that were closest to edge are now closer to heat source and vice versa. Cover and cook until drumsticks register 185 to 190 degrees, 20 to 30 minutes.
- Move all drumsticks to hotter side of grill and cook, turning occasionally, until skin is nicely charred, about 5 minutes. Transfer to platter, tent with aluminum foil, and let rest for 10 minutes. Serve and Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: servings | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 518 |
| % Daily Value* | |
| Total Fat 8.6g | 11% |
| Saturated Fat 1.9g | 9% |
| Cholesterol 70mg | 23% |
| Sodium 7863mg | 342% |
| Total Carbohydrate 87.8g | 32% |
| Dietary Fiber 13.6g | 49% |
| Total Sugars 55.2g | |
| Protein 33g | |
| Vitamin D 0mcg | 0% |
| Calcium 154mg | 12% |
| Iron 12mg | 64% |
| Potassium 1350mg | 29% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |