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Pickled Jalapeño Brined BBQ Drumsticks | Recipeish | Gustus Vitae

Summer is hereand this sure tastes like it.

Fire-roasted corn on the cob, blanched, well seasoned, and charred asparagus, grilled bell peppers, and cheesy potatoes, all brought together by fall-off-the-bone drumsticks. 

  • Yield: Serves 2, or double for 4
  • Time: About 45 minutes attended + and overnight in the fridge
  • Storage Notes: Will keep for 3 days covered in the fridge
  • Difficulty: Easy


  • 6-8 Chicken drumsticks
  • 1 1/2 Cups reserved jalapeño brine and some jalapeños - around 2 jars
  • 1/2 tin Everything But The BBQ Seasoning
  • Use a fork to puncture each drumstick 4 or 5 times - this will allow the brine to get all the way and fully marinate, resulting in super-juicy chicken.
  • In a large bowl, combine jalapeño brine and drumsticks, cover, and refrigerate for at least 12 hours. 24 is even better if you remember and plan ahead.
  • Preheat BBQ to medium-high, cover, and wait until the temperature is reading around 425F.
  • Drain drumsticks, and allow 4-5 minutes to mostly dry on a wire rack.
  • In a large bowl, pour Everything But The BBQ Seasoning over the drumsticks, and use your hands to evenly distribute the seasoning, rubbing in well.
  • Place drumsticks directly on the grill, cover, and cook for 10 minutes.
  • Flip, cover again and cook a further 10.
  • If you like a bit of char, crank the heat up as high as it will go and cook uncovered for a further 2 minutes.
  • Remove, tent with tin foil for 2 minutes, serve with your sides of choice, and devour.