Sometimes the best chicken starts a full day before dinner. These citrus brined chicken drumsticks sit in a cold brine with lemon, lime, thyme, bay leaves, peppercorns, juniper berries, and a splash of gin. That gives the meat more flavor before it ever hits the pan.
After brining, the drumsticks are browned, gently cooked, and finished over high heat for a grilled outside. You get juicy chicken with a good-looking finish, without drying out the meat.
Why You'll Want to Make This
By brining the drumsticks first, the flavor penetrates deeper into the meat. Initially, the brine draws moisture out of the meat, which then acquires flavor from the brine marinade. After a while, the meat is able to absorb moisture again, taking in the flavors of the brine and allowing them to penetrate deep into the meat. Furthermore, the brine ensures that the meat does not dry out during stewing or grilling.
As a result, the chicken develops more flavor than with a 'regular' marinade. The citrus adds freshness, the gin and juniper berries provide a spicy taste, and the thyme and bay leaf make the brine and drumsticks fuller in flavor.
The cleverness of this recipe lies in the order: first add flavor, then cook slowly, and only grill at the end for the delicious exterior.
What you need
- Chicken drumsticks: A good cut for brining because they stay juicy and handle grilling well.
- Water: The base of the brine.
- Salt: Seasons the chicken and helps it stay moist.
- Gin: Adds a light herbal note that works well with juniper and citrus.
- Lemons and lime: Bring fresh citrus flavor to the brine.
- Fresh thyme: Adds a savory herb flavor.
- Bay leaves: Give the brine a deeper, warmer flavor.
- Peppercorns: Add gentle spice.
- Juniper berries: Bring a woodsy flavor and match the gin.
- Butter: Used to brown the drumsticks before cooking.
How to Make It
- Step 1: Warm the water and stir in the salt until it dissolves. Let the brine cool completely, then add the gin, lemon juice, lime juice, thyme, bay leaves, peppercorns, and juniper berries.
- Step 2: Add the drumsticks to the cold brine. Cover and refrigerate for 24 hours.
- Step 3: Remove the drumsticks from the brine and pat them dry. Brown them in butter on all sides, then add enough water to stew the drumsticks. Cook the drumsticks gently for 30 minutes.
- Step 4: Remove them from the pan and finish them in a very hot grill pan or on the BBQ until the outside is nicely grilled.
Top Tips
- Cool the brine completely before adding the chicken. The chicken should go into cold brine, not warm liquid.
- Keep the drumsticks in the refrigerator while they brine. This gives them time to take on flavor safely.
- Lightly crush the juniper berries and peppercorns before adding them to the brine. They will release more flavor.
- Pat the drumsticks dry after brining. Dry chicken browns better in the pan.
- Do not add extra salt after brining unless you taste first. The chicken has already absorbed salt from the brine.
- Do the grilling at the very end. That makes sure the chicken is done and keeps the chicken juicy inside and gives the outside better color and texture.
Serve with
These brined chicken drumsticks fit well with cookout recipes and BBQ sides. They are especially useful when you want to prep the flavor the day before and finish the chicken right before serving. They're great with:
- Roasted potatoes with garlic and shallots: A simple side that works well with the citrus and herbs.
- Creamy coleslaw: Adds crunch and freshness next to the juicy drumsticks.
- Grilled corn: A natural fit if you finish the chicken on the BBQ.
- Cucumber salad: Keeps the plate fresh and light.
- Crusty bread: Good for a cookout or casual weekend dinner.
📖 Recipe
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Ingredients
For the Brine
- 6 cups water
- ¾ cup salt
- ½ cup gin
- 2 lemons, juice
- 1 lime, juice
- ½ oz. fresh thyme
- 4 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon juniper berries
For the Chicken
- 8 chicken drumsticks
- 1 tablespoon butter
- water, enough for stewing the chicken
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Warm the water in a saucepan. Stir in the salt until dissolved.6 cups water, ¾ cup salt
- Let the salted water cool to room temperature.
- Stir in the gin, lemon juice and lime juice.½ cup gin, 2 lemons, 1 lime
- Add the thyme, bay leaves, peppercorns and juniper berries.½ oz. fresh thyme, 4 bay leaves, 1 teaspoon black peppercorns, 1 teaspoon juniper berries
- Add the drumsticks to the brine. Make sure they are covered. Cover and refrigerate for 24 hours.8 chicken drumsticks
- Remove the drumsticks from the brine and pat them dry.
- Melt butter in a pan. Brown the drumsticks on all sides.1 tablespoon butter
- Add water to a height of approximately 1 inch (2 cm). Bring to a boil, reduce the heat, and put the lid on the pan.water
- Cook gently for 30 minutes. Remove the drumsticks from the pan.
- Finish them in a very hot grill pan or on the BBQ until nicely grilled.
Notes
- Refrigerator: Store leftovers covered in the refrigerator.
- Reheat: until hot all the way through. For more texture on the outside, finish briefly in a hot grill pan after reheating.
Nutrition
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