Current Soundtrack: Nappy Roots – Ride
So the other day I planned on smoking some baby back ribs and noticed I had 5 chicken drumsticks sitting in the fridge. I figured, ‘what the heck’ and grabbed them out after prepping the ribs.
What to do with these?
I opened the fridge and grabbed the mayo. Yup the mayo. Now, I know you either hate mayonnaise or you love it. There is no in-between. But I didn’t grab it so I could cook chicken that tasted like mayo. I grab it because it is excellent at keeping poultry moist. A few years back, I found an article explaining how you could cook boneless skinless chicken breasts using mayo to keep them moist. I gave it a shot and smoked some. It was honestly the best boneless skinless chicken breast I had ever eaten. I’m sure I’ve got a picture of it somewhere…… Oh, here it is.
Isn’t she lovely? The whole point was the mayo really locked in the juices.
On to the chicken drumsticks.
I threw the drumsticks into a bowl and then dolloped a few tablespoons onto the poultry. It was probably about 1/4 Cup actually. I then rolled the drumsticks around making sure to get them nice and covered.
Then I was trying to figure out what I was going to throw on them for flavor. I didn’t feel like making a dry rub (shhhhh… don’t tell anyone), so I looked in the pantry and found this.
It’s store bought dry rub and is called Longhorn Steakhouse Grill Seasoning. It tastes great and I’ve threw it on beef, chicken and pork.
Fun Fact: My wife, “Hot Mama Sauce”, use to be a server at Longhorn. She twas great.
Then I seasoned the mayo soaked chicken with the dry rub.
So I had already prepped the cooker (Weber Kettle Grill) for indirect heat and threw the chicken on.
Right next to the ribs… Yum. The chicken was closer to the coals as I didn’t mind them finishing a little quicker than usual. Notice all the bones are facing away from the fire. Doing so, will prevent the bone from burning and looking bad. It’s all about presentation, folks.
And through the miracle of the interwebs (which actually took around 2 hours at 230 Degrees Fahrenheit) you have this.
I did flip the Weber grill grate over and placed the chicken over direct heat for the final 6 minutes, turning them after the first 3 minutes.
If you have never thought about using mayonnaise as a moisture barrier you should definitely give it a shot. I hear it’s even great at searing steak.
- 5 Chicken Drumsticks
- 1/4 Cup Mayonnaise
- Favorite Dry Rub (made or store bought)
- Prepare Cooker for indirect heat at 230 Degrees Fahrenheit.
- Coat the chicken with the mayonnaise, making sure to rotate the chicken until evenly coated.
- Sprinkle on dry rub until chicken is evenly coated.
- Place chicken on indirect side of cooking grid.
- After 1 hour, rotate chicken.
- Remove chicken after another hour or when the internal temperature reaches 165 Degrees Fahrenheit.
- Allow to rest, tented with foil, for 5 minutes.