Servings: 4
Prep time: 15 minutes
Cook time: 35 to 40 minutes
Ingredients
- 8 chicken drumsticks
- 500 ml (2 cups) chicken broth
- 30 ml (2 tablespoons) Tex-Mex seasoning
- 60 ml (1/4 cup) honey
- 750 ml (3 cups) store-bought coleslaw
- 125 ml (1/2 cup) chopped pickles
- 250 ml (2 cups) corn chips
- Salt and pepper to taste
Preparation
- Preheat the grill for indirect cooking over medium heat, closing the lid to trap the heat.
- Place the chicken drumsticks in an aluminum pan.
- Add the chicken broth and half of the Tex-Mex seasoning, then toss to coat the drumsticks evenly. The drumsticks should be partially submerged in the liquid.
- Place the pan on the indirect side of the grill, close the lid, and cook for 25 minutes.
- Remove the drumsticks from the hot liquid and pat them dry lightly.
- Brush the drumsticks with honey, then sprinkle with the remaining Tex-Mex spices.
- Return the drumsticks to the grill over indirect heat for 3 to 4 minutes on each side to caramelize the honey.
- Finish over direct heat as needed to achieve a light char.
- Meanwhile, toss the coleslaw with the mayonnaise, apple cider vinegar, sugar, Dijon mustard and chopped pickles.
- Serve the honey-glazed chicken drumsticks with the coleslaw and corn chips.
