It's the Fourth of July, which means BBQ season is in full swing. To get your patriotic spirit up and celebrate Independence Day, we have Fourth of July Grilled Chicken Drumsticks with Savory Caramel. Dark, sticky, and glorious, this chicken is perfect for a spectacular firework bonanza! We all love grilled chicken drumsticks, and these are perfect for any occasion with a sweet and savory taste that will make your mouth water at first sight.
The drumsticks are simply seasoned with salt and placed on the grill to roast using high indirect heat for cooking throughout. While the chicken is cooking, prep the sauce by bringing garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and water to a boil. Reduce by half to get a seductive caramel to baste the chicken with. After 25 minutes, begin basting the chicken with the caramel sauce to caramelize to a golden coating of goodness. Serve with the remaining sauce for an explosion of flavor that is fit for the holiday. Enjoy, stay safe, and happy Independence Day to you from all of us at Summerset Grills!
Fourth of July Grilled Chicken Drumsticks with Savory Caramel Ingredients
- Vegetable oil (for the grill)
- 4 garlic cloves, finely grated
- 1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated
- ½ cup sugar
- ¼ cup unseasoned rice vinegar
- 2 tsp. crushed red pepper flakes
- 2 tsp. ground cumin
- 1 tsp. freshly ground black pepper
- 3 Tbsp. fish sauce
- 12 large chicken drumsticks (about 3 lb.)
- Kosher salt
Fourth of July Grilled Chicken Drumsticks with Savory Caramel Directions
- Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate.
- Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and ½ cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to ½ cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of the sauce to a small bowl and set aside for serving.
- Season chicken with salt.
- Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, for 25–30 minutes until skin is browned and crispy, and the meat is nearly cooked through.
- Uncover and move the chicken to a hotter part of the grill. Continue to grill, turning often and basting with sauce, until lacquered and lightly charred in places, 6–8 minutes longer.
- Serve with reserved sauce alongside.