Grilled chicken is first brined in a salt water solution, then given a light rub, and finally glazed with a root beer reduction.
Root Beer Glazed Drumsticks
I have been wanting to get a root beer glaze up for awhile and finally got around to it - just in time for the 4th! You can use whatever chicken parts you prefer, drumsticks just happen to be my most favorite part of the chicken - so juicy, tender, and full of flavor, especially with a brine.
I wrote the recipe using Barq's root beer in the bottle - as in glass bottle, not plastic bottle - because frankly I grew up on it and think that it is the best root beer there is. I realize some of you will dispute this. I also realize it's not likely available except for down here, and believe me, it's getting a bit hard to come by in the bottle even here anymore. Substitute your favorite root beer, or frankly a cola or Dr Pepper product works as well.
Knowing that the root beer reduction would be pretty sweet and would only be used as a quick mop at the end, I went ahead and did a dry rub also to sort of counter that sweetness a bit. I just did not let it dry marinade but about 30 minutes, though longer would certainly be fine. They melded together well and I was very pleased with the outcome.
Directions here are written for a gas grill, because that is my tool of choice, so adjust as needed for yours. You'll want to cook it until juices run clear when pierced and the internal temperature registers about 165/170 degrees on an instant read thermometer. Here's how to make it.
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