Ingredients
Units
Scale
- 8 chicken drummies / drumsticks (skin removed)
- 1 stick of butter
- 1/4 cup soy sauce
- 5 Tbsp. tomato paste
- 2 Tbsp. brown sugar (decreased from 5 Tbsp. in original recipe)
- 2 Tbsp. Worchetshire sauce (increased from 1 Tbsp. in original recipe)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. spicy brown mustard
- 1 – 2 Tbsp. Texas Pete hot sauce (increased from 1 dash in original recipe)
- 2 Tbsp. beer
- 1 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. sea salt
- 3 garlic cloves, minced (increased from 1 clove in original recipe)
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. cayenne pepper (increased from 1/4 tsp. in original recipe)
Instructions
- Place the chicken in a sea salt brine bath for 30 minutes or more.
- Season the chicken with salt and pepper.
- Melt the butter on medium heat in a medium-sized saucepan.
- Add the brown sugar and blend well.
- Add the remaining ingredients and adding the beer at the very last.
- Blend all ingredients well.
- Place the chicken drummies/drumsticks in a shallow or deep narrow baking pan.
- Pour 3/4ths of the marinade sauce over the chicken.
- Set aside the remaining 1/4 of the sauce to use for basting the chicken on the grill.
- Marinate for at least 2 hours.
- Grill for approximately 8 minutes on each side or until completely cooked (our drumsticks were quite large and needed the extra cooking time).
- Baste the chicken again during the last 2 to 3 minutes of grilling.
- Serve warm!
