U225X PUBLIC-SAFE RECIPE SUMMARY

RECORD: FOOD-037
TITLE: Grilled chicken drumsticks
SOURCE: Local public-safe conversation export; not a transcript

SEASONING FOR ABOUT 3–4 POUNDS
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp black pepper
- 1 tsp brown sugar
- 1/2 tsp regular paprika
- 1/2 tsp chili powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne, optional
- 2 tbsp olive or vegetable oil

METHOD
1. Pat the drumsticks dry.
2. Combine the dry seasoning, coat the chicken with oil, and toss thoroughly.
3. Rest 30–60 minutes if possible.
4. Heat the grill to 375–400°F.
5. Start over indirect heat with the lid closed, turning every 7–10 minutes for about 25–30 minutes.
6. Move to direct heat for another 5–10 minutes, rotating frequently to brown and crisp.
7. If using barbecue sauce, add it only during the last 5–8 minutes.

TARGET AND LIMITS
Dark meat is more tender around 175–185°F internal. Use a thermometer in the thickest part without touching bone. Keep raw chicken separate from cooked food and treat the times as starting points.

PROPERTY OF U225X / PUBLIC-SAFE IMPORT