A great alternative to the typical barbecue sauce for these drumsticks is this recipe for Grilled Harissa Chicken. They have a lot of taste and are mildly sweet, mildly spicy, and spicy.
WHY DRUMSTICKS?
Children and adults alike adore chicken drumsticks because they are juicy, soft, and the ideal finger meal. They can be covered with a virtually limitless array of sauces. (For a few examples, try the Grilled Jerk Chicken Drumsticks, Tandoori Chicken Drumsticks, or Smoky Tea Marinated Chicken Drumsticks.) Drums may be grilled for a very long time without drying out.
Drumsticks are great for serving a large group since they heat up quickly and are quite affordable.
CAN I USE DIFFERENT CHICKEN PARTS IN THIS RECIPE?
Any chicken part can be used, even though I like drumsticks for this grilled harissa chicken recipe because the crispy skin over the moist, delicate meat is delectable. Another excellent option is chicken thighs with skin and bone in. You may also use chicken breasts, but if at all feasible, use skin-on, bone-in breasts for grilling. Also bear in mind that since chicken breasts are made of white flesh and are extremely lean, cooking time will be shorter. Boneless, skinless chicken breasts are not recommended since they tend to be dry rather than juicy.
CAN I MAKE IT IN THE OVEN INSTEAD OF GRILLING?
Perhaps you don't own a barbecue. Or perhaps the climate isn't suitable for outside grilling. That won't be a problem because utilizing the oven will get the same results without the grill marks. Place the chicken on a baking sheet, roast for 30-35 minutes at high heat (425°), flipping the bird once. The skin will be crispy as a result of the high oven temperature.
The internal temperature should reach 165° after 30-35 minutes in the oven. Once the sauce has been applied, bake the dish for an additional 10 minutes, or until the internal temperature reaches 175°–180°.
HOW TO TELL WHAT TEMPERATURE YOUR CHICKEN IS AT
Get a meat thermometer if you don't already have one. The phrase "cook until the juices run clear" appears in many recipes. However, food safety is crucial, and the only way to guarantee that the chicken is cooked through is by using a thermometer. A meat thermometer may be purchased for a very low price and is worthwhile.
The softest and most tasty chicken will be produced by using a meat thermometer, which will also provide you with the exact outcome that you are going for. For that matter, any meat. The majority of meat thermometers provide readings for rare, medium, or well-done meats. Find out more about using a meat thermometer correctly here: Meat thermometer usage
ABOUT HARISSA PASTE
North African harissa is a mouthwatering spicy chili paste condiment. Peppers and fiery chilies are roasted before being blended with garlic, lemon, and seasonings like cumin and caraway to create the paste. It's so simple to create that I always use my own recipe. See the following recipe for more information on how to make your own: Harissa Paste.
But since harissa paste is readily available at grocery stores and online, you don't have to prepare your own to enjoy these grilled harissa drumsticks.
TIPS FOR PERFECT GRILLED DRUMSTICKS
The grill is the ideal place for drumsticks. When grilling them, there are a few things to keep in mind.
Before seasoning the chicken, make sure to blot it dry with a paper towel. The goal is to have a crispy exterior, therefore doing this will assure it happens.
To prevent burning, wait to baste the chicken with sauce until the very end of cooking.
Make sure your grill is extremely well-greased and heated to 375 degrees.
Start cooking your drumsticks over direct heat and flip them often for about 30 minutes, or until the internal temperature reaches 165°F.
Chicken drumsticks do have skin that might catch fire, so keep an eye out for flare-ups.
Basting the chicken with sauce and allowing it to continue to cook over indirect heat until it reaches an internal temperature of 10 minutes at 175°–180°F.
DELICIOUS SIDE DISHES FOR CHICKEN
Even though the chicken may be the centerpiece of the dish, sides are always necessary. We adore Cauliflower Fried Rice, Cabbage Stir-Fry, and Sautéed Green Beans With Lemon & Garlic. Serve your grilled chicken with a salad if you just want to keep things straightforward. Try this delectable Grilled Halloumi & Watermelon Salad or perhaps the Grilled Corn & Black Bean Salad since you're grilling anyhow.
RECIPE
Equipment
- Grill or Oven
Ingredients
- 8 Chicken Drumsticks
- salt & pepper
- ¼ cup Harissa paste
- 3 tablespoons lemon juice 1 lemon
- 2 tablespoon honey
- 1 tablespoon mint leaves chopped
Instructions
- Heat half of the grill to 350° Oil the grate liberally
- Pat drumsticks dry with paper towels and season them with salt & pepper
- Grill the chicken with the grill lid closed, for 30 minutes, turning often, until the internal temperature is 165°
- Whisk together the harissa paste, lemon juice, and honey in a small bowl
- Move the chicken over to the unheated half of the grill and slather the harissa sauce all over it.
- Close the lid and cook the chicken for a further 10 minutes on indirect heat. Internal temperature should be 175 - 180°
- Remove chicken from the grill and garnish with mint
- Serve with lemon wedges
Notes
Bone-in chicken thighs with skin work just as well for this recipe.If you have a very small grill and are unable to finish with indirect heat, you can simply turn the heat on your grill to its lowest setting, and finish the chicken that way.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 162mg | Potassium: 412mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
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