Plain, Simple Chicken Drumsticks
For those of us that think there isn’t enough time to fire up the kamado after work in the evening, check this simple recipe out for that kamado cooking fix. Some super simple quick Kamado Chicken Drumsticks.
Nothing fancy with this recipe. This after-work cook was almost exactly 1hr from when the chicken hit the grill until we were all caveman like and munching on the Kamado chicken drumsticks bone in hand. The kids loved it, no fancy plating, no salad. Just a good old feed of protein on a stick.
Kamado Setup
We are looking to set up for indirect for the most of this cook, and we will finish off with a little direct cooking to add that awesome charcoal char to the skin.
- deflectors on the x-rack in the middle position
- standard grill rack on the top position
Temperature
Looking for a reasonably hot and fast cook so we would ideally be looking for anything in the range of 150C [302F] to 200C [392F]
Chicken prep
Like I mentioned this one is SUPER simple.
Ingredients
- 2kg of chicken drumsticks
- Salt to taste
- Garlic powder to taste
Method
Combine all ingredients in a bowl, cover and let it rest (in the fridge) until the kamado is up to temperature.
Add the drumsticks around the grill with the meatier part pointing to the outside. This is typically the hotter part of the grill when setting up for indirect grilling.
Turn the drumsticks over at around the ½ hour mark.
Check your internal temperature with a good instant thermometer you are looking for a done temperature of at least 75C [167F]
Once you have reached 73C [164F] remove the deflectors, I found stacking the drumsticks on one half of the grill rack enabled me to remove the deflectors without too much effort. Be sure to use some good gloves and the plate lifting tool.
Pro Tip – put the deflectors on something heat resistant
For this cook I had reached around 73C [164F] 45 minutes into the cook.
Spread the drumsticks back out onto the grill racks and continue to grill directly over the charcoal. Give them a ¼ turn every 5 mins or so.
Check for the temperature at the thickest part of the drumstick and once you reach at least 75C [167F], remove and serve hot
And that is it!
Enjoy, I know I did and the kids smashed them. Was planning for leftovers for lunch, but they got to them all.
Till next time
Joe On !
Kamado Style Chicken Drumsticks
For those of us that think there isn’t enough time to fire up the kamado after work in the evening, check this simple recipe out for that kamado cooking fix. Some super simple quick Kamado Chicken Drumsticks.
Ingredients
- 2kg of chicken drumsticks
- Salt to taste
- Garlic powder to taste
Instructions
Combine all ingredients in a bowl, cover and let it rest (in the fridge) until the kamado is up to temperature.
Add the drumsticks around the grill with the meatier part pointing to the outside. This is typically the hotter part of the grill when setting up for indirect grilling.
Turn the drumsticks over at around the ½ hour mark.
Check your internal temperature with a good instant thermometer you are looking for a done temperature of at least 75c
Once you have reached 73c remove the deflectors, I found stacking the drumsticks on one half of the grill rack enabled me to remove the deflectors without to much effort. Be sure to use some good gloves and the plate lifting tool. Pro Tip - put the deflectors on something heat resistant
For this cook I had reached around 73 degrees 45 minuted into the cook.
Spread the drumsticks back out onto the grill racks and continue to grill directly over the charcoal. Give them a ¼ turn every 5 mins or so.
Check for the temperature at the thickest part of the drumstick and once you reach at least 75 degrees, remove and serve hot
Notes
Pro Tip - put the deflectors on something heat resistant
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