Best 4 Grilled Thighs And Drumsticks Recipes

EASY GRILLED CHICKEN DRUMSTICKS

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

GRILLED CHICKEN THIGHS ON A GAS GRILL

Steps:

• Start the skin-on bone-in chicken thighs and seasoning of your choice.
• Preheat grill to 450° surface temperature. That is medium to medium-high heat on most grills. Use the entire grill surface. Clean and oil grill grate well.
• While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow them to rest at room temperature until the grill is ready.
• Before placing on the grill, give all sides a sprinkle of salt and pepper to your taste. I use my Homemade Seasoning, which is salt, pepper, and garlic powder. But season to your liking. If using skinless thighs, give them a light brushing of vegetable oil.
• Using only half the grill surface, place on the grill over direct heat with skin side UP. Grill for 5-6 minutes, then flip onto the other side of the grill and skin down. Grill for about 4 minutes with the skin down. Continue to go back and forth between sides of the grill and skin up and down with the same timing. If using skinless thighs, you can grill both sides for 5 minutes until done but do alternate sides.
• Grill to 180°-185° internal temperature-about 25 minutes, but this will vary some with your exact grill surface temperature, the temperature of the thighs, and thickness. Boneless will be faster and tend to be thinner, so start checking at 15 minutes.
• Allow to rest for 5 minutes before serving.

TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Heat the grill to medium-high.
• Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
• Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
• Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

GRILLED CHICKEN THIGHS AND DRUMSTICK

Steps:

• 1. In a bowl large enough to hold the chicken, whisk the mustard and mustard powder, vinegar, sugar, hot sauce, Worcestershire sauce, garlic, onion, butter, salt, and pepper to taste.
• 2. Season the chicken well with salt and pepper. Add to BBQ sauce. Toss until coated well. Let sit at room temperature for 1 hour.
• 3. Preheat an outdoor gas grill or charcoal grill to medium heat. Brush the grill grates generously with oil. Grill the chicken, covered, basting occasionally with the sauce, about 10 to 15 minutes per side.