We all know and love charcoal chicken. This recipe takes the best of cooking chicken over charcoal and adds a super tasty sticky sauce that the whole family can sink their teeth into.
Direct grilled on the Kamado Joe, these chicken drumsticks are finished with a honey, ginger and garlic sticky sauce.
Kamado Setup
We are looking to set up for direct grilling on the Kamado Joe
-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]
Ingredients
2kg of chicken drumsticks
Salt to taste
Garlic powder to taste
Sauce Ingredients
½ cup honey
2 tablespoons of dark soy sauce
1 heaped dessert spoon of grated ginger
2 heaped teaspoons of minced garlic
1 splash of sesame oil
Method
Combine chicken, garlic, salt and pepper 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 inside. This is typically the hotter part of the grill when setting up for direct grilling.
While the drumsticks are grilling add all of the sauce ingredients to a small saucepan, combine and bring to a boil on the stove top. Boil for a couple of minutes or until the sauce has reduced to a consistency you like. If like me you took it too far, add a small splash of water to thin it out a little. Be cautious as it is easy to thin this out too much. Once you have achieved your desired thickness and taste remove from the heat.
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] internal temperature, crank up the grill temperature. I like to open the bottom vent by around 25mm and increase up to around 205C [400F]. This helps with crisping up the skin and adding that special charcoal flavour we love.
For this cook, I had reached around 73C [164F] 45 minutes into the cook.
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 coat with the Sticky honey garlic ginger sauce.
I served this over brown rice and added some fresh chopped shallots.
Cook Summary
Kamado Dome Temperature – 177C [350F]
Chicken done temperature – 75C [167F]
Cook duration – 50 Mins
Till next time
JOE ON
This recipe was inspired from this awesome version for sticky chicken wings.
https://www.theendlessmeal.com/sweet-and-sticky-honey-garlic-chicken-wings/
