These Kikok chicken drumsticks are not haute cusine - but honest BBQ soul food and always a hit as festival food. Juicy, tender and tasty Kikok chicken with a curry chilli BBQ rub, smoked to perfection on the monolith with cherry wood pellets and then caramelized with a sticky sweet glaze. It's that easy and uncomplicated to grill 350 portions of delicious BBQ finger food!
Massage the drumsticks with the BBQ rub and marinate for a few hours. Smoke on the Monolith Grill at an indirect heat of approx. 180°C with a little cherry smoke until a core temperature of approx. 85-90°C is reached and the drumsticks are golden brown and crispy. If desired, spray with a little apple juice from time to time. Mix the BBQ sauce and maple syrup 1/1, glaze the drumsticks with it and leave to caramelize for a few more minutes with the grill closed. Serve with Gran Luchito tortilla chips, salsa and some chopped coriander leaves.
