Tender chicken drumsticks soaked in a vibrant cherry brine, then charred to perfection over charcoal. This dish balances deep, sweet fruit notes with a kick of heat, perfect for summer grilling or weekend gatherings.

Featured Standouts

Cherry Juice

Cherry juice serves as the backbone of the brine, providing natural sugars and a deep red pigment that stains the chicken skin while imparting a subtle fruitiness that tenderizes the meat.

Chicken Drumsticks

Chicken drumsticks stands up well to the long brining process and the intense heat of the charcoal, resulting in moist meat with a crispy exterior.

Cayenne

Cayenne pepper introduces a sharp, dry heat that cuts through the sweetness of the cherry juice, balancing the flavor profile and adding a bold kick to every bite.

Paprika

Dark paprika adds a vibrant crimson hue to the drumsticks and delivers a mild, earthy depth that enhances the overall color and roasted flavor profile.

TIPS & TRICKS FOR THE BEST CHERRY BRINED GRILLED CHICKEN DRUMSTICKS

Maintain the Brine Temperature

Ensure the water is hot when dissolving the salt and sugar, but let the brine cool completely before adding the chicken to prevent bacteria growth and uneven texture.

Maximize Marination Time

For the deepest penetration of the cherry and spice profile, aim for the full overnight soak. This ensures the drumsticks remain juicy during the high heat cooking process.

Manage Grill Zones

Set up your charcoal grill with a direct and indirect heat zone. This allows you to sear the skin for a crispy finish without burning the meat before it reaches the internal temperature of 165 degrees Fahrenheit.

Monitor Internal Temperature

Use a meat thermometer to check the thickest part of the drumstick. Pulling them off the grill exactly at 165 degrees Fahrenheit ensures they are safe to eat while retaining maximum moisture.

Inclusive Adaptions 

Low Sodium Adjustment

If monitoring salt intake, significantly reduce the amount of salt in the brine and focus on increasing the herbal elements like fresh thyme and oregano to maintain flavor intensity without the need for high sodium levels.

Preparation Assistance

To reduce the physical effort of handling raw meat and heavy brining containers, use sturdy, resealable plastic bags for the marinating process, which eliminates the need to lift and clean bulky bowls.

Alternative Cooking

For those who lack access to outdoor space or cannot manage a charcoal grill, these drumsticks can be roasted in an oven at 400 degrees Fahrenheit until they reach 165 degrees Fahrenheit, providing a similar level of tenderness.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Large container or heavy duty plastic bag

Grill

Charcoal

Meat thermometer

Tongs

SIMILAR INGREDIENTS TO

LEMON PARMESAN FRIED CHICKEN DRUMSTICKS

HERB-ROASTED CHICKEN DRUMSTICKS

CAJUN CHICKEN QUARTERS W/ DIRTY RICE

ENJOY THIS RECIPE WITH

CREAMY ALMOND BUTTER SWEET POTATOES

CHEF’S SALAD + GOLDEN RANCH

JALAPENO CHEDDAR HASSELBACK POTATOES

Recipe

Marissa Bolden

Cherry Brined Grilled Chicken Drumsticks

Tender chicken drumsticks soaked in a vibrant cherry brine, then charred to perfection over charcoal. This dish balances deep, sweet fruit notes with a kick of heat, perfect for summer grilling or weekend gatherings.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 lb

Ingredients Equipment Method

Ingredients

  

• 4 lb Chicken drumsticks
• 2 cups cherry juice
• 1 cup hot water
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1 tablespoon cayenne
• 2 tablespoons garlic powder
• 1 teaspoon onion powder
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 2 tb honey

Equipment

• Large container or heavy duty plastic bag
• Grill
• Charcoal
• Meat thermometer
• Tongs

Method

 

1. In a large container or mixing bowl, combine the hot water with salt and sugar, stirring until fully dissolved.
2. Integrate the water mixture into the cherry juice.
3. Whisk the paprika, cayenne, garlic powder, onion powder, thyme, and oregano into the liquid base.
4. Place the chicken drumsticks into the brine, ensuring they are fully submerged; cover and refrigerate for an overnight soak.
5. Drain the drumsticks and get your charcoal grill ready for cooking.
6. Cook the chicken over the hot coals.
7. Turn the drumsticks every eight minutes, continuing until the internal temperature reaches 165 degrees Fahrenheit.
8. Drizzle the chicken in honey immediately after removing from the grill and add fresh herbs like oregano, basil, or parsley

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