Make sure you get a good even cover of dry rub.
After 45 minutes, cover the drumsticks in sauce and add the corn wrapped in foil.
Look at that glaze.
The final product, it always goes down quickly at my house.
Lollipop Chicken and Lime and Paprika Corn
Ingredients:
Chicken drumsticks
Con on the cob
½ a tablespoon of butter per cob
½ a teaspoon of garlic per cob
½ a teaspoon of paprika per cob
½ a lime per cob
Dry Rub Ingredients:
4 tablespoons of paprika
2 tablespoons of garlic powder
1 tablespoon of onion powder
2 teaspoons of chicken salt
2 tablespoons of Master foods Moroccan Seasoning
1 teaspoon of sea salt crushed
½ a teaspoon of black pepper freshly ground
BBQ Sauce Ingredients:
1 cup of ketchup
1 and ½ cups of apple juice
¼ cup of apple cider vinegar
½ cup of brown sugar
4 x tablespoons of Worcestershire sauce
2 x teaspoons of garlic powder
3 teaspoons of onion flakes
1 x teaspoon of salt
½ teaspoon of black ground pepper
¼ teaspoon of cayenne pepper
Directions:
1.Light a chimney of charcoal in a fire starter.
2. Cut off the excess skin from each of the legs and upper knuckles, by slicing around the leg, cutting through the skin and tendons.
3. Mix the dry rub ingredients in a bowl and cover the meat of each drumstick evenly, then place back in the fridge.
4. When coals are ready, put them into a vortex or similar (I use a Kettle Kone), then place the drumsticks around the outer edge of the Weber grill, using indirect heat to cook them for 45 minutes.
4. Mix the BBQ sauce ingredients into a saucepan and bring to the boil, lower the heat and simmer for 15 minutes, to allow it to thicken up a little.
5. Place each cob of corn onto a square of foil. Then top with the butter, paprika and garlic and wrap up.
6. After 45 minutes, coat each drumstick in the BBQ sauce and place the corn on the grill as well for 15 minutes.
7. After 15 minutes, plate the drumsticks and corn and squeeze lime juice on the corn, then serve immediately.