Tart and with a perfect amount of salt, these chicken drumsticks get brined for tenderness and then grilled to perfection. Add some hot sauce to the baste to add an extra spicy flavor.
- 8 chicken legs
- For the Brine:
- 4 cups/950 mL water
- 1/4 cup/60 mL sea salt
- 1/4 cup/60 mL sugar
- For the Rub:
- 2 tablespoons/30 mL onion powder
- 2 tablespoons/30 mL sea salt
- 1 tablespoon/15 mL mild chili powder
- 2 teaspoons/10 mL garlic powder
- 2 teaspoons/10 mL black pepper
- 2 teaspoons/10 mL dried marjoram
- For the Basting Liquid:
- 1 1/2 cups/360 mL rice wine vinegar
- 1/4 cup/60 mL oil
- 1/2 teaspoon/2.5 mL hot sauce (optional)
Combine brine ingredients in a large glass or plastic bowl. Mix until salt and sugar are completely dissolved. Add drumsticks to brine, cover, and refrigerate for 4 to 6 hours.
Preheat grill. Combine rub ingredients. Remove chicken from brine and rinse drumsticks thoroughly. Pat dry with paper towels and apply rub, coating evenly. Place chicken on hot grill. Grill for about 2 minutes and turn. Continue grilling another two minutes then reduce heat or move to a cooler portion of the grill.
Cook for an additional 15 to 20 minutes over a medium low heat until done.
While chicken is grilling, combine basting liquid and begin basting during the last 5 minutes of cooking. Chicken is done when it reaches and internal temperature of 165 degrees F/75 degrees C. When done, remove chicken from grill and serve immediately.