Our Ras El Hanout spice blend makes a really tasty dry rub. Our recipe and grilling method for dry rubbed chicken drumsticks is a favorite of our friend, Symone (17 years old). She once ate seven (or was it eight?) in a sitting!
If you’re in a hurry, you can skip brining (just start at step 3).
1/2 C salt
Olive oil (for grill plate)
To make brine, dissolve salt in 2 quarts cold water in large Tupperware, bowl or pot (make sure container will fit in your refrigerator).
Submerge drumsticks in brine, cover, and refrigerate for at least 30 minutes, but no more than 1 hour.
Clean and oil cooking grate.
Enjoy! We suggest serving your drumsticks with Moroccan Potato Salad and Cucumber & Tomato Salad w/Fresh Herbs & Lemon Dressing.
This recipe is adapted from Cook’s Illustrated.