Memorial day has come and gone. It was a fantastic weekend, but I didn't get to do the one thing that was at the top of my list -- inaugurate grilling season. Now for those of you who live in Sunny California, Arizona, etc this is not a big deal. But for those of us who live in the Northwest, and don't have a covered porch, the poor grill sits under a mildew-covered grill cover for a long winter period. Sure, you can take the cover off and grill, but its a pain. You take the cover off, grill, stick it back on, it rains, the cover is all wet, you get slime on you when you try and take it off again, blah, blah. I love dear hubby ever so much, but he's not the grill guy at our house. So thats one more chore for Muah to do. Great!
So, as a result, I grill indoors all winter and spring, and then every year, I commece outdoor grilling season over the Memorial day weekend. But not this time -- we were out having too much fun. So I decided that today would be the day. Had some chicken drummies in the fridge that needed to find a tummy.
Chinese BBQ style Chicken drumsticks
Brine: I highly highly recommend brining chicken (unless its Kosher, in which case its already brined). All you need is some plan-ahead time and a couple minutes to set up the brine. Here is what I did for 12 drumsticks. 1 gallon cold water, 1/2 cup table salt, 1/2 cup dark brown sugar, handful of thyme from the garden, 1 tbsp black peppercorns, 1 tbsp allspice. Mix, add drumsticks, cover well and park in the fridge 3-4 hours.
Chicken prep: Drain the brine. Pat the chicken thoroughly dry.
Grill: Preheat grill 10 - 15 mins. Grill chicken on high (cover closed) approx. 10 mins, so you get some good color. You'll now finish on indirect heat. I only had the 2 side burners on, middle ones were off. Temp. should be 350. Baste chicken with marinade (I used Chinese BBQ sauce that was lying around in the pantry). Cook approx. 45 mins till drumsticks are cooked all the way through.
Verdict: I wish I had just taken the 10 extra minutes to make my own hoisin-bbQ sauce. There was a good reason the jar of marinade was sitting in the pantry for years....It wasn't a disaster, but was not too good and stuck onto the chicken like coal tar. Oh well! That teaches me to not trust my instincts. All said, wasn't too shabby for a weeknight dinner. The brine really helped though -- the drummies were moist and seasoned all the way down to the bone.
Our meal consisted of the chicken along with brown rice and a simple stir-fry of onion, garlic, celery, carrots, and cabbage. Casey (canine) was mucho happy as she got to feast on the same tonight :-)