Grilled chicken drumsticks with a dry coating of Spicy Desert Dust. Start over indirect heat so the meat cooks through, then finish briefly over the hot side for browned skin. A backyard barbecue recipe with heat you can adjust.
Make it with Spicy Desert Dust. Taste before adding extra salt or seasoning.
Ingredients
8 chicken drumsticks, about 2 1/2 lb (1.1 kg)
1 tbsp olive oil
1 tbsp Spicy Desert Dust, or 2 tsp for a lighter coating
Directions
Prepare two heat zones. Heat a gas or charcoal grill to about 375–400°F with one direct-heat side and one cooler side without a burner or coals directly beneath it. Clean and lightly oil the grate.
Dry and season. Pat the drumsticks dry with paper towels. Toss with olive oil, then coat evenly with Spicy Dust. Do not rinse raw chicken. Wash hands and clean surfaces after handling it.
Cook indirectly. Put the drumsticks on the indirect side, close the lid and cook for about 25–35 minutes, turning every 8–10 minutes. Keep them away from flare-ups; the timing depends on their size and the grill.
Brown and check. Move to direct heat for about 3–5 minutes, turning often to brown the skin without scorching the rub. Check several drumsticks with a thermometer in the thickest meat without touching bone. Every piece must reach at least 165°F; return any cooler pieces to indirect heat.
Serve hot. Transfer to a clean serving tray and serve with corn, a salad or potatoes. Use clean tongs for the cooked chicken. Let anyone who wants a stronger kick add a small extra sprinkle of Dust at the table.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Make it with Spicy Desert Dust. Taste before adding extra salt or seasoning.
Allow roughly 30–40 minutes at 375–400°F using indirect heat followed by a short direct finish. Size, weather and your grill affect the time. Check several pieces and cook each to at least 165°F in the thickest meat, avoiding the bone.
WHY USE INDIRECT HEAT FIRST?
Chicken legs need enough time for the centre to cook before the skin and spices burn. Indirect heat does most of the cooking; the short direct finish adds colour. Keep the lid closed during the indirect stage except when turning or checking.
CAN I MAKE THESE LESS SPICY?
Use the smaller 2 tsp amount of Spicy Dust, or substitute Original Dust for a gentler flavour. Keep the oil quantity and cooking method the same. Taste the cooked chicken before adding extra seasoning.
IS THIS A DRY RUB OR A MARINADE?
It is a dry seasoning coating held on with a little oil. There is no liquid marinade or sugary sauce. The Dust already contains salt, so the recipe does not add more.
CAN I GRILL FROZEN DRUMSTICKS?
Thaw them fully in the refrigerator first for this method. Partly frozen legs cook unevenly and need different timing. Pat thawed chicken dry before applying the oil and seasoning.
HOW DO I KEEP THE SKIN FROM STICKING?
Start with clean, lightly oiled grates and dry chicken. Let the surface cook before trying to turn it, then lift gently with tongs. If it sticks firmly, give it a little longer rather than tearing the skin away.
WHAT SHOULD I DO WITH LEFTOVERS?
Refrigerate within 2 hours, or within 1 hour above 90°F, in a shallow covered container. Use within 3–4 days and reheat to 165°F. Remove the meat from the bone for wraps or rice bowls if you prefer.
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