Saucy BBQ Chicken Drumsticks

The first time Paul ever attempted to BBQ in the UK the heavens opened and baptised him in the ways of an English summertime so he’s coping admirably with al fresco cooking during this rather soggy summer. He doesn’t mind dashing out in the rain to cook this dish because these saucy chicken drumsticks are sweet and tangy deliciousness. Don’t be put off by the chillies, they add flavour rather than heat.

It may look like a lot of ingredients but all you have to do is tip them into a bowl and mix so it’s very simple. The key to cooking chicken legs on the BBQ is not to rush them. Use a medium heat and turn regularly so that the sugar in the marinade doesn’t burn. Use your BBQ lid to create an oven environment that will cook the meat evenly.

Marinating your meat before putting it on the BBQ does 3 things:

  1. It adds flavour to the meat and the possibilities are endless
  2. It tenderises the meat so that it’s juicier
  3. It adds moisture to the meat so that the intense heat of the BBQ doesn’t dry out the meat

INGREDIENTS
Serves 2 Adults & 2 Kids

10 chicken legs
120g ketchup
60g American or English mustard
60ml white wine vinegar (or apple cider vinegar)
60ml Worcestershire sauce
2 tbsp white sugar
1 tsp salt
1 tsp chilli powder
1 tsp ancho chilli flakes
1 tsp chipotle chilli flakes
1/2 tsp turmeric

The kids love making a marinade because it’s basically a culinary magic potion that they can pour and stir.

  • Tip all the ingredients into a bowl or Tupperware container large enough to hold all the chicken. Try to avoid using plastic bags for the marinade as it’s so hard on the environment.
  • Whisk the ingredients together until they’re smooth then add the chicken and coat every piece in the marinade then cover with a reusable lid or cloth and place in the fridge for 1-24 hours.
  • Heat your BBQ to around 170°C and once it’s up to heat cook the chicken for 30 minutes turning every 5 minutes to stop the marinade burning. Brush on extra marinade along the way to keep the chicken moist.
  • Let the cooked chicken rest for 10 minutes on a plate. This step is so important for juicy drumsticks.
  • Put any leftover marinade in a pan and cook on a high heat whilst whisking until the sauce bubbles. Let the sticky sauce cool then pour over the rested chicken and serve.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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