The "art" of the grilled drumstick. That is what I have been working on for several weeks. All the recipes I looked at said things like until "fluid runs clear" or 30 minutes over medium high heat. I need more precise. Plus overnight marinades and lots of other magic cooking stuff. Not good for me.
My mistakes or at least the ones I remember. First I cooked them to 165 just like I love chicken breast. They weren't done. They were tough and stringy. Then I went to 180-190, yep just the right temp. But I cooked it too fast on high heat. Burnt skin. Char is good, burnt is bad. I tried several spice mixes and settled on the one below. Just some kosher salt, pepper, garlic powder and cayenne pepper (but not too much of kids but just enough for taste for adults).