When Clean is Too Clean. A Customer Concern. When a service dealer called his CARDONE sales representative with a concern about his 20-25% steering warranty rate, CARDONE's quality team contacted him to learn more and find the root cause.
Place marinated chicken onto the hot grill and discard the marinade. To avoid flare ups, place chicken pieces between the burners as opposed to directly over the flame. Cover the grill and cook for 2 to 3 minutes, until dark grill marks appear. Flip and cook on the other side for 2 to 3 minutes. Continue flipping and cooking until the internal temperature of the chicken reaches 165 degrees F. If certain drumsticks are cooking faster than others, move them to the side or the back of the grill so that they continue cooking slowly over indirect heat.
Pat dry the drumsticks. Trim off excess skin and any loose bones/tissue especially in the joint area. Now preheat grill to get a surface temp of about 450. That is medium high on a standard gas grill and medium on a hotter gas grill. Clean and oil. Season to your taste. You can also use my 7:2:2 spice mix.