Minutes Prep time: 30
Minutes Total time: 90
Servings: 6
Difficulty: Intermediate
2 cups hot water
5 tablespoons kosher salt, divided
2 tablespoons granulated sugar
2 cups cold water
12 chicken drumsticks (3-1/2 to 4 pounds)
PAM® Grilling Spray
2 teaspoons paprika
1-1/2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, optional
1/2 cup Hunt's® Tomato Ketchup
1/4 cup firmly packed brown sugar
1 tablespoon cider vinegar
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 188 mg | 63% |
| Total Fat | 15 g | 23% |
| Iron | 2 mg | 11% |
| Calories | 362 kcal | 18% |
| Sodium | 1373 mg | 56% |
| Protein | 34 g | 68% |
| Saturated Fat | 4 g | 20% |
| Sugars | 19 g | 2% |
| Vitamin C | 0 |
Pour hot water, 4 tablespoons salt and sugar into a deep container and stir until salt and sugar are dissolved; pour in cold water. Add chicken to brine, cover and refrigerate 30 minutes to 1 hour.
Spray cold grates of gas grill with grilling spray; preheat for indirect heat by turning one side of grill to high and leaving one side on very low heat.
Stir together remaining 1 tablespoon salt, paprika, chili powder, pepper, onion powder, garlic powder and cayenne pepper in small bowl. Reserve 1 tablespoon of your spice mixture for your BBQ sauce.
Drain chicken and pat dry with paper towels. Season chicken with spice mixture. Place chicken on cool side of grill, cover and cook until chicken is no longer pink (180°F), turning occasionally, 30 to 40 minutes.
Meanwhile, stir together ketchup, brown sugar, vinegar, and reserved 1 tablespoon spice mixture in small saucepan over medium-low heat. Heat until sugar is dissolved, about 10 minutes, stirring occasionally.
Baste chicken with BBQ sauce, move to hot side of grill and cook for 2 minutes. Watch carefully to prevent burning. Serve with additional sauce, if desired.
Grilled BBQ Chicken Drumsticks
