Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
- Prep time 20 minutes
- Total time 7 hours
- Portion size 4 servings
Ingredients
Brined Chicken Drumsticks:
Peach Buffalo Sauce:
Method
Brined Chicken Drumsticks
In saucepan, stir the salt and thyme into 2 cups water; bring to boil. Remove from heat; refrigerate until completely cooled, at least 2 hours. (Make-ahead: This step can be done the day before.) Place drumsticks in large resealable bag, add cooled brine, seal bag and refrigerate for at least 4 hours.
Preheat barbecue to medium-high heat (about 375°F), lighting only one or two burners (in preparation for cooking over indirect heat); grease grill. Remove drumsticks from brine, pat dry and lightly drizzle with oil. Place drumsticks on grill over lit burners and cook, turn- ing once during cooking time, until seared and grill-marked, 4 to 6 minutes. Transfer drumsticks to unlit burners and cook, turning every few minutes, for 15 minutes.
Peach Buffalo Sauce
Meanwhile, in small, heavy-bottomed saucepan placed over lit burners, melt butter with thyme until butter has melted and is foamy. Remove from heat and whisk in peach jam and hot sauce until jam has melted; season with salt and pepper.
Reserve half of sauce for serving, covering it to keep warm. Continue cooking drumsticks, basting them with remaining Peach Buffalo Sauce several times, until they reach an internal temperature of 165°F. Serve drumsticks with reserved Peach Buffalo Sauce.
Nutritional facts Per serving: about
- Calories 665
- Total fat 43 g
- Saturated fat 18 g
- Cholesterol 345 mg
- Sodium 395 mg
- Total carbohydrate 14 g
- Fibre 0 g
- Sugars 10 g
- Protein 55 g
- Iron 2.7 mg
