Friday, 25 November 2011

Chicken Drumsticks

10 chicken drumsticks
·         2 quarts cold water
·         1 cup hot water
·         1/2 cup white sugar
·         1 teaspoon cayenne
·         1/2 cup salt
·         1 cup ketchup
·         1/4 cup white vinegar
·         1/4 cup brown sugar
·         2 tablespoons paprika
·         1 tablespoon olive oil
·         2 teaspoons garlic powder
·         1 teaspoon red chili powder

                        With a sharp knife, make 2 slashes, about 1-inch apart into the thickest part of the drumsticks. Mix all the brine ingredients, except cold water, in a container. Stir well and then add cold water. Mix and place the drum sticks in it. Cover the container and refrigerate for 4-5 hours. Now take a pan and add all the sauce ingredients and simmer for 20 minutes, stirring occasionally. Then let it cool. Remove chicken legs from brine and discard brine. Place on preheated grill over a medium low heat. Grill for about 20 minutes turning occasionally. As the chicken nears doneness begin brushing sauce over the surface every 5 minutes until chicken is done and sauce has cooked down to a sticky consistency.