- Pour root beer into a small pot, set over medium-high heat and bring to a simmer. Lower heat as needed to maintain that simmer. Simmer root beer until greatly reduced to about 3 Tbsp. Pour into a bowl, mix in the barbecue sauce and set this glaze aside until needed (see Options).
- Preheat barbecue until it reaches 375 F in the chamber (see Options). Combine 2 Tbsp oil, chili powder, cumin, oregano, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.
- Brush one side of the grill lightly with oil. Set the drumsticks on that side of the barbecue. Grill chicken 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.
- When cooked, brush each drumstick with root beer glaze, let it heat through a minute or two, and serve.
Note: Bull’s-Eye brand bold original barbecue sauce was used when testing this recipe.
Options: You can make the root beer glaze in advance and keep it covered and refrigerated until needed for the chicken. It will keep several days. Any leftover glaze can be brushed on other barbecue foods, such as ribs or burger patties. If you don’t have a barbecue, you could cook the chicken in oven. To do so, once coated with the oil and seasonings, set the drumsticks on a parchment paper-lined baking sheet. Bake in a 375 F oven 40 minutes. Now brush each drumstick with root beer glaze, bake 5 minutes more, and then serve.
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Directions
- Pour root beer into a small pot, set over medium-high heat and bring to a simmer. Lower heat as needed to maintain that simmer. Simmer root beer until greatly reduced to about 3 Tbsp. Pour into a bowl, mix in the barbecue sauce and set this glaze aside until needed (see Options).
- Preheat barbecue until it reaches 375 F in the chamber (see Options). Combine 2 Tbsp oil, chili powder, cumin, oregano, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.
- Brush one side of the grill lightly with oil. Set the drumsticks on that side of the barbecue. Grill chicken 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.
- When cooked, brush each drumstick with root beer glaze, let it heat through a minute or two, and serve.
Note: Bull’s-Eye brand bold original barbecue sauce was used when testing this recipe.
Options: You can make the root beer glaze in advance and keep it covered and refrigerated until needed for the chicken. It will keep several days. Any leftover glaze can be brushed on other barbecue foods, such as ribs or burger patties. If you don’t have a barbecue, you could cook the chicken in oven. To do so, once coated with the oil and seasonings, set the drumsticks on a parchment paper-lined baking sheet. Bake in a 375 F oven 40 minutes. Now brush each drumstick with root beer glaze, bake 5 minutes more, and then serve.