deliciously grilled barbecue chicken drumsticks all year around
I cooked these drumsticks in a grill pan to pick up that barbecue flavor, then oven roasted to finish cooking. Grill pans are a great investment to get that delicious smoky barbecue flavor all year long when your outdoor grill isn’t being used. Use a cast-iron grill pan rather than a nonstick one to avoid any harmful chemicals found in nonstick cookware. Cast-iron does release iron, which is a benefit! 10% of American women are iron deficient so cooking with any cast-iron cookware does increase iron intake. Spicy, sweet, slathered with glaze these drumsticks are sure to be a hit!
Sweet & Spicy Glazed Chicken Drumsticks
8 skinless chicken legs
1 onion, diced
3 garlic cloves, crushed
1/2 tbsp olive oil
1 tbsp vinegar
1/4 cup bbq sauce of your choice
1/8 cup reduced-sugar ketchup
1-2 tsp hot sauce (add more if you like it spicier)
1 tsp worcestershire sauce
1/2 tsp steak seasoning
1/4 tsp chili powder
1/4 tsp chili flakes
1/4 tsp paprika
1/8 ground black pepper
1/4 dried oregano
1/2 tbsp chopped cilantro, divided
- Add olive oil, onions and garlic into a small sauce pan. Cook until onions are slightly browned and garlic is fragrant, stirring consistently.
- Add onion mixture into a food processor along with the rest of the ingredients, leaving out 1/4 tbsp chopped cilantro. Blend until onions are combined into the sauce.
- Deeply score your drumsticks with a sharp knife. About three slices per drumstick. This will allow the marinate to coat the chicken on the inside for more flavor.
- Add sauce to the drumsticks, evenly coating them, leaving out about 1/4 of the sauce to later glaze the chicken. Allow the chicken to marinate in the fridge, the longer the better.
- Preheat oven to 400 ° F.
- Place a 10-inch cast-iron skillet on medium-high heat and drizzle with olive oil. Allow to get hot (about 3 to 4 minutes) then add about 4 drumsticks at a time. Allow to sear on one side for about 3-4 minutes, achieving grill marks. Flip the drumstick and do the same on the other side.
- When finished transfer the drumsticks to a baking dish, lightly oiled, and brush on remaining sauce on each drumstick. Lightly sprinkle with salt (a lot of seasonings and sauces already have salt in them so be sure not to over salt the drumsticks). Cook for about 15-20 minutes until the chicken is cooked through.
- Remove when finished and allow chicken to rest for 5 minutes before serving.
- Garnish with remaining cilantro, serve, and enjoy!