Chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours then cook low and slow over indirect heat with Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness. 

This recipe was originally published on GrillingGrandma.com

Specifically I have 3 favorite smoking chips I love for chicken drumsticks:

1. Pecan BBQ Smoking Chips create a strong smoke flavor that will add a sweetness to the chicken. If I wanted to lighten the smokiness I could have added Apple BBQ Smoking Chips to the Pecan BBQ Smoking Chips. 
2. Cherry BBQ Smoking Chips will give the chicken a mild smokiness with hints of fruit and tanginess. At the same time Cherry BBQ Smoking Chips add a hint of gorgeous color to chicken. 
3. Post Oak BBQ Smoking Chips impart an all round subtle smoky flavor to drumsticks. Your diners will not recognize the type of smoke flavor but will comment on the depth of mild smoky flavor; so delicious! 

SERVINGS: 8 (2 drumsticks per serving)

PREP TIME: 15 minutes

COOK TIME: 45 minutes

Equipment

• Gas Grill
• 2 cups Western Pecan BBQ Smoking Chips
• Smoker box or perforated foil packet
• Grill Gloves, Grill Tongs, Meat Thermometer 
• Grill pan if making butternut squash
• Blender or food processor 
• Plastic or Glass Bowl or resealable marination plastic bag

Ingredients

For the Lemon Brine:

• 2 cups water
• 3 tablespoons granulated sugar
• 2 tablespoons fish sauce
• 2 tablespoons kosher salt
• 2 teaspoons granulated garlic 
• 2 scallions, rough chop
• 2 inches peeled ginger, rough chop
• Zest from 2 lemons
• 1/4 cup fresh lemon juice

For the Chicken Drumsticks:

• 3.5 pounds chicken drumsticks
• 2 tablespoons avocado or neutral flavored oil 
• Jack Daniels® Beef Rub

Optional Side Dish: Smoky Butternut Squash with Leeks

• 2 cups sliced leeks, 2 pounds chopped butternut squash, 6 tablespoons cup canola oil, 1 1/4 teaspoon granulated garlic, 3/4 teaspoon coriander, 3/4 teaspoon black pepper, 3/4 teaspoons salt

Instructions

Prepare the brine.

1. In the bowl of a blender or food processor, combine the water, sugar, fish sauce, salt, granulated garlic, scallions, ginger root, and lemon zest and juice. Blend until well mixed. 
2. Pour marinade into a plastic or glass container that can be sealed. Add the chicken drumsticks, and stir to emerge the chicken. 
3. Seal the marination container, and refrigerate for 3 to 6 hours. 

Prepare the drumsticks. 

1. After the chicken marination time is over, pat the drumsticks dry. 
2. Place a drying rack on top of a rimmed baking sheet. Arrange the chicken on the rack, and brush with oil. 
3. Generously sprinkle both sites of drumsticks with Jack Daniel’s® Beef Rub. Note: This step can be done several hours before grilling, if lightly covered and refrigerated. 

Prepare the gas grill.

1. Prepare the gas grill for 400°F indirect cooking as directed in the grill’s instruction book. 
2. Fill a smoker box with 2 cups Western Pecan BBQ Smoking Chips, and securely position over the hottest part of the grill. Close the grill’s lid. 
3. Wait about 10 minutes, open the lid to see if smoke is drifting. If so, turn the grill down to 275°F indirect heat. 

Smoke the drumsticks.

1. Smoke the chicken, over indirect heat for 40 minutes, turning them over after 20 minutes.
2. Cook the drumsticks until the internal temperature registers 155°F. Remove the partially cooked drumsticks from the grill. 

Sear the drumsticks.

1. Bring the grill temperature to 425°F to 450°F direct heat. Return the drumstick to the grates, and cook for 4-5 minutes on each side.
2. Remove the drumsticks from the grill once the internal temperature registers 175°F-189°F. 

Serve the drumsticks

Place the chicken drumsticks on top of a pan of grilled roasted vegetables. Garnish with fresh herbs and lemon slices. 

Make the Butternut Squash (Optional)

1. Whisk the canola oil, garlic, coriander, black pepper and salt. Slice 2 cups of leeks and toss in 2 tablespoons of the seasoned oil. Chop 2 pounds of butternut squash or buy it already chopped. Mix the squash with the remaining seasoned oil. 
2. Place a large grill safe skillet or pan in the grill, after the smoker box has smoke drifting, and the grill’s temperature is being lowered to 275°F. Once the pan is warm, drizzle with oil and add the leeks. Smoke the leeks for about 5 minutes. Add the butternut squash, and stir. Cook until squash, stirring occasionally, until fork tender. 
   

Notes

1. The chicken drumsticks can be placed on top of the butternut squash for a bright presentation. 
2. Stay Safe! Use food safe gloves when working with raw meat. The USDA guideline for eating cooked chicken, at a safe temperature, is 165°F. However, chicken wings love a higher internal temperature.
3. Marinade chicken drumsticks in a glass or plastic container not in a cast iron or aluminum container to prevent an acidic reaction that will effect the flavor of the chicken.