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Grillin' & Chillin' - Grilled Chicken Drumsticks with Tomato Cucumber Salad
Yield: 4
Rusty Bowers
Chef
00:15
Prep
00:30
Cook
03:00
Inactive Time
03:45
Total Time
Ingredients & Directions
Directions
Grilled Chicken Drumsticks with Tomato Cucumber Salad
1 gallon
Water
8 oz
Kosher salt
8 oz
Dark brown sugar
1/4 cup
Black peppercorn, whole
1 stick
Cinnamon
2 sprigs
Rosemary, or 1 tsp dry
6 sprigs
Thyme, or 1 tsp dry
3 cloves
Garlic, smashed with the side of a chef's knife
4-6
1 pound
Cherry tomatoes, cut in half
1/2
English cucumber, peeled and cut into 1/2-inch chunks
1 tablespoon
Fresh mint, torn into pieces
1 tablespoon
Fresh basil, torn into pieces
1/2 teaspoon
Red pepper flakes
Kosher salt, to taste
- In a large pot over medium heat, add water, salt, sugar, pepper, spices, garlic, and bring to a boil.
- Simmer until salt and brown sugar dissolve.
- Cool to room temperature.
- Brine the chicken for 3 hours under refrigeration.
- Preheat your grill or Big Green Egg 350°F direct heat.
- Place the tomatoes, cucumber, herbs, and red pepper in a bowl, season with salt and stir to combine.
- While the vegetables are marinating, remove the chicken from the brine and pat dry with a paper towel, discarding the brine.
- Place the chicken on the grill, and cook until the thick part of the chicken reads an internal temperature of 165°F, about 20 minutes.
- Allow the chicken to rest for 15 minutes before serving with the salad.
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Grillin' & Chillin' - Grilled Chicken Drumsticks with Tomato Cucumber Salad
Rusty Bowers
Chef
Yield: 4
00:15
Prep
00:30
Cook
03:00
Inactive Time
03:45 Total Time
Ingredients
Directions
Grilled Chicken Drumsticks with Tomato Cucumber Salad
1 gallon
Water
8 oz
Kosher salt
8 oz
Dark brown sugar
1/4 cup
Black peppercorn, whole
1 stick
Cinnamon
2 sprigs
Rosemary, or 1 tsp dry
6 sprigs
Thyme, or 1 tsp dry
3 cloves
Garlic, smashed with the side of a chef's knife
4-6
1 pound
Cherry tomatoes, cut in half
1/2
English cucumber, peeled and cut into 1/2-inch chunks
1 tablespoon
Fresh mint, torn into pieces
1 tablespoon
Fresh basil, torn into pieces
1/2 teaspoon
Red pepper flakes
Kosher salt, to taste
- In a large pot over medium heat, add water, salt, sugar, pepper, spices, garlic, and bring to a boil.
- Simmer until salt and brown sugar dissolve.
- Cool to room temperature.
- Brine the chicken for 3 hours under refrigeration.
- Preheat your grill or Big Green Egg 350°F direct heat.
- Place the tomatoes, cucumber, herbs, and red pepper in a bowl, season with salt and stir to combine.
- While the vegetables are marinating, remove the chicken from the brine and pat dry with a paper towel, discarding the brine.
- Place the chicken on the grill, and cook until the thick part of the chicken reads an internal temperature of 165°F, about 20 minutes.
- Allow the chicken to rest for 15 minutes before serving with the salad.
