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Jeni Wright, Eric Treuille, Le Cordon Bleu

Grilling Drumsticks

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The meat of chicken drumsticks is especially suited to the grill or barbecue because it stays moist and tender even when cooked by intense heat. Using an oily marinade prevents the drumsticks from sticking to the rack. Cook slowly until the skin is crisp and golden.

  1. Brush drumsticks all over with marinade (see box). You can slash the skin to help the marinade penetrate the meat. Cover and refrigerate for 1 hour.

  2. Put the drumsticks on rack of the grill pan cook under a hot grill, 6 cm away from the heat, 15-20 minutes. Turn and baste frequently.

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