Grillin' & Chillin' - Grilled Chicken Drumsticks with Tomato Cucumber Salad

Print

With ImageWithout Image

Grilled Chicken Drumsticks with Tomato Cucumber Salad

Yield

4

Author

Grillin' & Chillin' with Craft Butcher Rusty Bowers

Prep time

15 Min

Cook time

30 Min

Inactive time

3 Hour

Total time

3 H & 45 M

Ingredients

• 1 gallon of water
• 8 oz kosher salt
• 8 oz dark brown sugar
• ¼ cup whole black peppercorn
• 1 cinnamon stick
• 2 sprigs rosemary, or 1 tsp dry
• 6 sprigs thyme, or 1 tsp dry
• 3 cloves of garlic, smashed with the side of a chef’s knife
• 4-6 Springer Mountain Farms Drumsticks
• 1 pound cherry tomatoes, cut in half
• ½ English cucumber, peeled and cut into ½-inch chunks
• 1 tablespoon fresh mint, torn into pieces
• 1 tablespoon fresh basil, torn into pieces
• ½ teaspoon red pepper flakes
• Kosher salt to taste

Instructions

1. In a large pot over medium heat, add water, salt, sugar, pepper, spices, garlic, and bring to a boil. 
2. Simmer until salt and brown sugar dissolve. 
3. Cool to room temperature.
4. Brine the chicken for 3 hours under refrigeration.
5. Preheat your grill or Big Green Egg 350°F direct heat.
6. Place the tomatoes, cucumber, herbs, and red pepper in a bowl, season with salt and stir to combine.
7. While the vegetables are marinating, remove the chicken from the brine and pat dry with a paper towel, discarding the brine.
8. 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.
9. Allow the chicken to rest for 15 minutes before serving with the salad.

Did you make this recipe?

Tag @smfchicken on instagram and hashtag it #smfchickenrecipes