Ingredients
- 10 Chicken drumsticks
- 3 cups Teriyaki marinade
- 3 cups cooking sauce
- 3 teaspoons Poultry seasoning
- 1 teaspoon Garlic powder
Directions
This recipe is quick and easy to make. It will be a delight for that chicken junky inside all of us. For better results, we recommend using only hickory or maple pellets, make sure internal temperature exceeds 180°F to avoid having an undercooked chicken. That way, you will bite through that crunchy outer skin to reach a succulent meat.
Featured image:
Smoked Chicken Drumsticks
by dwightsghost @ flickr
Steps
1 Done | Combine the marinade and cooking sauce with the poultry seasoning and garlic powder in a bowl. |
2 Done | Remove the skin of the drumsticks for an easier marinade penetration. |
3 Done | Transfer the drumsticks into a plastic bag, and spill the marinade mixture over the drumsticks and let it refrigerate overnight. |
4 Done | The next day, rotate the chicken drumsticks. |
5 Done | Configure your wood pellet-smoker grill for indirect cooking, and preheat it to 180°F. |
6 Done | Meanwhile, replace the skin over the drumsticks, and hang the drumsticks on a poultry leg-and-wing rack to drain on a cooking sheet. |
7 Done | If a poultry leg-and-wing rack is not available, try to lightly pat the drumsticks dry with paper towels. |
8 Done | Smoke the marinated chicken drumsticks for 1 hour. |
9 Done | An hour later, increase the temperature at 350°F and cook the drumsticks for 30 to 45 more minutes. |
10 Done | Rest the chicken drumsticks for 15 minutes before serving. |
