It’s officially summer! Well, not yet but it sure feels like it so I’m declaring it. What better way to kick it off with some awesome BBQ. This is a fast and simple marinade you can make for chicken or steak. I preferred to make chicken this time because I’ve been eating a lot of it lately. Doesn’t that picture above just make you want to scream? Here’s how to get started.
2 cloves of garlic
1 lime (sorry not pictured)
Chicken goes into the pool. Normally I like to marinate inside zip lock bags overnight but this was okay for 4 hours. Meat is always best the longer it gets to marinate. Probably the only other thing I’d change about the recipe.
So once you have the chicken off the marinade, go ahead and pop them on the grill. Reserve the marinade. High heat to start then once they are on, lower the heat to low. I primarily work with a gas grill but charcoal is always best. The reason you want to work with low heat is because drumsticks take awhile. You want to make sure juices run clear and your chicken is cooked all the way through before serving to guests.
When the chicken is done and off the grill, go ahead and let the drumsticks rest as the juices redistribute back throughout the meat so that when you take that first bite you get nothing but packed flavor and moistness! You’re ready to begin your sauce. With the marinade you had, go ahead and put it in a pot to begin boil.
Once you get the boil go ahead and reduce the heat to a nice simmer and add pancake syrup. What wait?! Pancake syrup you say?
Most definitely! This will not only make your sauce taste that much more better, but it will also slightly thicken it!
Off to the side I just blanched some green beans then put them in an ice bath to “shock” and slow down the cooking process as well as setting the color. We now have a vegetable and a way to make the dish look appetizing.
Set your chicken on top of the green beans and drizzle some of that wonderful sauce on top of the drumsticks and around the plate. Ready, set, ENJOY!
Savory BBQ Chicken Drumsticks
Printer-friendly PDF version
- 9-10 drumsticks
- 2 cloves garlic
- 2 T sugar
- 1/2 c worcestershire sauce
- 1/2 c soy sauce
- 1 lime
- 1 tsp pepper
- 1/2 tsp cayenne pepper (optional)
- 2 T pancake syrup
Begin your marinade with chopped garlic, sugar, worcestershire sauce, soy sauce, lime and pepper. You may add cayenne pepper if you like heat but not necessarily needed. Stir all ingredients and add to chicken in a 1 gallon plastic bag from 4 hours to overnight (recommended).
Remove chicken from marinade and reserve marinade to cook in a pot for sauce. Grill your chicken on a gas or charcoal grill on high heat to begin and then to low heat throughout. You will want to make sure chicken is thoroughly cooked and that juice run clear. Remove from grill and allow to rest to have juice redistribute back and throughout chicken.
With the reserved marinade, boil then reduce to a simmer and add 2 T of pancake syrup and mix as it slightly thickens. Spoon sauce over chicken and enjoy!