BBQ BRO'S GARLIC-PARM KANSAS STYLE DRUMSTICKS
Just the other day I was munching on a basket full of garlic parmesan chicken wings and thought “boy these sure would taste good with some of my BBQ BRO’S Kansas City Style rub”- so, I decided to try it out! Later that day I heated up the grill, rubbed up some chicken drumsticks with my Kansas City Style rub and started grilling. After the chicken was done, I then slathered the drumsticks in butter and tossed ‘em in some parmesan! What a treat! Since they were so delicious I thought I would share the recipe and ingredients with my fellow barbecuers. If you like a savory, buttery chicken leg you sure won’t be disappointed. If you want to add a little crunch to your chicken you can always add cornstarch to the rub blend as well. Just remember while you are grillin’ these bad boys to not go to high on the grilling temperature, you do not want to burn the outside of the chicken before the inside is finished. With that not in mind, have at it and enjoy!
- 2 lbs trimmed chicken legs (about 10-12 legs)
- 3 TBSP parmesan
- 2 TBSP butter
- 1 TBSP BBQ BRO’S KANSAS CITY STYLE RUB
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 TBSP avocado oil
- Preheat gas or charcoal grill. For gas grills, set your heat to medium.
- While grill is pre-heating, mix together rub ingredients (Kansas City Style Rub, garlic powder and onion powder). After the rub ingredients are thoroughly mixed add in avocado oil- no, not butter and parmesan just yet!!! With your hands, coat each chicken leg with this delicious concoction. Be sure that the legs are lightly coated, you may have some oil and rub leftover- that’s ok. You can brush on more of this mixture while the meat cooks.
- Place coated legs on the grill, with the meaty end closest to the heat source for even cooking. Cook on medium-low heat for about 8 minutes per side, turning the legs repeatedly for 35-40 minutes. The internal temperature of the chicken needs to reach 185-190 degrees. You want to make sure the heat is low enough that it doesn’t burn the rub or the skin before the inner meat is cooked. A slower grilling process will ensure the chicken is more evenly cooked with no burnt skin.
- Once chicken is done remove from grill and let rest for 3-5 minutes.
- While the chicken is resting melt the butter.
- Take a basting brush and brush the butter onto the chicken legs.
- Place 5 chicken drumsticks in a large bowl and sprinkle 1 ½ TBSPs of parmesan all over. Give the chicken a good solid toss, adding in more parmesan for personal preference.
- Repeat step #7 with the rest of the chicken legs.
- Serve on a plate, pop open a cold beer and enjoy!