One of the joys of having 3 of our 5 Grandchildren visiting for a few days is being able to cook one of their favorites meals … Chicken Drumsticks … Their tastes vary but on this they all agree and I’m more than happy to cook it for them. Decided to fix them the old fashioned way by marinading them overnight rather than using my Marinade Express. Either way, they’re easy to prepare and as you can see they turned out delectable!! Who wouldn’t sink their teeth into one of these beauties?
Marinaded the Chicken Drumsticks using Mr Yoshida’s Marinade & Cooking Sauce and McCormick Grill Mates Montreal Chicken Seasoning in a marinading pan. Refrigerated the chicken legs overnight and rotated the drumsticks this morning. Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 350ºF using Pacific Pellet Alder wood pellets. For chicken legs and wings I prefer using a Leg and Wing Rack. Note that the smaller drumsticks are draped across the top of the rack.
Cooked the Chicken Drumsticks at 350ºF until the Internal Temperature reached 180ºF. Remember to always cook to temperature and use times for planning purposes. In this case it took an hour for the Chicken Drumsticks to reach temperature. Rested the chicken drumsticks under a foil tent for 15 minutes before serving.
The $Money$ Shot … Served a few marinaded chicken drumsticks with a side of green beans and garlic bread … a nice light dinner! The marinade deeply penetrated the drumsticks and they turned out exceptionally moist, tender, and flavorful!!