Beer, lime and BBQ spice chicken drumsticks
- Preparation 10 min
- Refrigeration 2 h
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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🍗 The marinade that transforms ordinary drumsticks into a flavor explosion
These beer, lime and BBQ spice chicken drumsticks are exactly the kind of recipe that impresses effortlessly. The blonde beer brings a light maltiness that tenderizes the flesh, the lime gives that tangy punch that wakes everything up, and the BBQ spices create that golden caramelized crust we all seek on the grill. It’s juicy, it’s fragrant, it’s the kind of dish that disappears in minutes around the table. Perfect for a summer BBQ, a hockey game, an evening with friends, or simply because it’s Thursday and you deserve something good.
🔥 Marinate and grill, that’s all it takes
Two hours minimum in the fridge, ideally overnight — that’s what allows the marinade to really penetrate the meat and develop that depth of flavor we’re looking for. The drumsticks absorb the beer, lime, honey, soy sauce, and when it hits the grill, you get that crispy caramelized skin with a tender and juicy inside. Basting with marinade during cooking adds layers of flavor and that beautiful sticky shine. Simple, effective, and it delivers every time.
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🔪 Marinate overnight for maximum flavor
Two hours is the minimum, but overnight allows the beer and lime to really tenderize the meat and penetrate to the bone. The flavor difference between 2 hours and 8 hours is noticeable — patience is rewarded with incredibly fragrant and juicy drumsticks.
📐 Reserve a quarter of the marinade for basting
The marinade that soaked the raw meat should never be used directly on the drumsticks at the end of cooking. Reserving a clean portion from the start allows you to safely baste during grilling and add that sticky caramelized shine we’re looking for.
⏱ Turn every 5 to 6 minutes for even cooking
Drumsticks need to be turned regularly to avoid burning on one side and staying raw on the other. This constant rotation ensures golden, crispy skin all over and even cooking to the bone. Consistency really matters here.
❄️ Use a meat thermometer for perfection
Aiming for 82°C (180°F) inside the drumstick near the bone ensures the meat is cooked through without being dry. Overcooked and the chicken becomes stringy, undercooked and it’s dangerous. A thermometer removes all the stress and ensures perfect results.
🔥 Baste at the end of cooking for the caramelized crust
The last 5 minutes on the grill, baste generously with reserved marinade to allow the honey and spices to caramelize and create that shiny sticky crust. It’s this final step that transforms ordinary drumsticks into something spectacular.
Ingredients
- 12 chicken drumsticks
- 1 can (355 ml) light blonde beer
- Juice of 2 limes
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) BBQ spices (or more to taste)
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) garlic powder
- Salt and freshly ground pepper
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Preparation
- In a large bowl, mix the beer, lime juice, olive oil, BBQ spices, honey, soy sauce, smoked paprika and garlic powder. Salt and pepper generously.
- Add the drumsticks to a large resealable bag, pour in three-quarters of the marinade, seal and mix to coat well. Reserve the remaining marinade in the fridge. Let marinate in the fridge for at least 2 hours, ideally overnight.
- Preheat the barbecue to medium heat. Oil the grate.
- Drain the drumsticks and grill for about 25 to 30 minutes, turning every 5 to 6 minutes, until they are well browned and cooked through (82°C / 180°F inside). Baste with reserved marinade during cooking to intensify the flavor and achieve a shiny caramelized crust. Serve with lime wedges, a cold beer and paper napkins.
Yes, preheat the oven to 200°C (400°F) and cook on a sheet pan with a rack for 35 to 40 minutes, turning halfway through. Baste with marinade regularly. The result won’t have the smoky flavor of the BBQ but will be just as juicy and flavorful.
A light blonde like a lager or pilsner works perfectly — it brings malt without excessive bitterness. Avoid very hoppy beers like IPAs which can give an unpleasant bitterness to the marinade. A simple blonde does the job beautifully.
Absolutely. Marinate up to 24 hours in advance for maximum flavor. Raw marinated drumsticks also freeze very well for up to 3 months. Thaw in the fridge the night before and grill as indicated.
Yes, thighs, whole legs or even wings work very well with this marinade. Adjust cooking time according to the size of the pieces — wings take about 15 minutes, legs 30 to 35 minutes.
Honey brings a sweet touch that caramelizes beautifully on the grill and balances the acidity of the lime and beer. It also helps create that shiny sticky crust we’re all looking for. It’s a key ingredient for texture and taste.
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