GRILLED CHICKEN DRUMS
Grilled Chicken drums hit the SPOT! This is a simple recipe for the perfect drums. Add fun flavors but using your favorite MFT Sauce.
-Chicken Drums (thawed) - however many you'd like
-MFT Original Lemon Pepper
-MFT Sauce Suggestions: Obviously any kind of MFT BBQ sauce is good on chicken drums but if you want to get creative we suggest the Thai Basil Peanut sauce and/or the MFT Blackberry Boom BBQ Sauce. For the adventurous - mix them together for a PB&J Drum. Revolutionary and delicious. See below for directions on how to make this miracle come to life.
DIRECTIONS: Coat drums in MFT Original lemon pepper and place in bowl or dish. Let them sit at room temperature for one hour. Place on grill and rotate every 5-10 minutes. Grill for 1 1/2-2 hours depending on drum size. When internal temp of the drums in around 170F they're done! Visible signs of doneness include a small boil under the skin, bone turns a little gray and/or separation from the bone. Serve drums with your choice of MFT sauce and enjoy!
GRILL PREP & GRILLING INSTRUCTIONS: Natural hardwood lump charcoal is recommended. Get coals started with chimney or fire starters. Once you have a majority gray charcoal and holding a temp of 225F-250F, the grill it's ready. The temperature will naturally rise when the chicken grease starts dropping which is okay, just keep under 300F.
PEANUT BUTTER & JELLY DRUMS: During the last 10-15 minutes of grilling, continually glaze the drums with MFT Thai Basil Peanut Sauce and rotate. Once you have glazed to your heart's desire and the internal temp of the drums in around 170F they're done. Serve with a side of MFT Blackberry Boom BBQ Sauce for dipping!
BLACKBERRY BOOM DRUMS: During the last 20 minutes of grilling, continually glaze the drums with MFT Blackberry Boom BBQ Sauce and rotate. We want the sauce to caramelize but don't want the sugar to burn. Once you have glazed to your heart's desire and the internal temp of the drums in around 170F they're done!