Barbecue Chicken Drumsticks with Spicy Dips
Submitted by TFPrimm
Grilled BBQ chicken drumsticks served with two creamy dips: fiery horseradish and tangy country Dijon mustard. Grill 24 drumsticks in under 20 minutes for a crowd-ready cookout spread or game day feast.
YIELD
24 servingsPREP
15 minCOOK
20 minREADY
35 minTwenty-four drumsticks on the grill is how you feed a crowd without breaking a sweat.
The chicken gets a quick sear over indirect heat, then a few rounds of barbecue sauce basting until the skin is sticky and charred at the edges.
But the real stars here are the two dips waiting on the side.
A creamy horseradish dip with a jolt of hot sauce brings the heat, while a country-style Dijon mustard dip with white wine vinegar delivers a sharp, tangy punch.
Serve them hot off the grill or let them cool down for a picnic spread that people will crowd around.
Pro Tips
- Use indirect heat (coals on one side, chicken on the other) so the BBQ sauce doesn’t burn before the chicken cooks through
- Swap in 4 pounds of wing drumettes for an appetizer version that’s even easier to eat standing up
- Make both dips ahead and refrigerate; the flavors actually improve after a few hours
- Remove the skin before grilling for leaner drumsticks that still soak up plenty of sauce
Ingredients
Directions
In medium bowl stir together Hot Horseradish Dip ingredients.
Cover; refrigerate until ready to serve.
Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan.
Grill, turning occasionally, for 7 minutes.
Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes).
Serve chicken hot or cold with dips.
TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks.
Serve as an appetizer.
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