Washington Plum-Glazed Chicken Drumsticks

Introduction

These sweet and savory plum-glazed chicken drumsticks are made better with Washington-grown plums and grilled to perfection on the Arteflame grill. Using the reverse sear method, we lock in the juices on the center searing grate at over 1,000°F and finish them gently on the flat top griddle. This recipe delivers a caramelized, sticky-sweet glaze with just the right depth of flavor, bringing gourmet quality right to your backyard grill.

Ingredients

• 8 chicken drumsticks
• 6 ripe Washington-grown plums, pitted and chopped
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp apple cider vinegar
• 1 tbsp butter (for grilling)
• Salt and pepper to taste
• Optional: chopped scallions and toasted sesame seeds for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Wait 20 minutes for the grill to come to temperature—1,000°F at the center grate and varying zones on the flat cooktop.

Step 2: Prepare the Plum Glaze

1. On the flat cooktop griddle near the outer edge, place the chopped plums, honey, soy sauce, garlic, ginger, and apple cider vinegar directly on the cooktop (or in a small grill-safe bowl if desired).
2. Stir and cook slowly until plums break down and the glaze thickens (about 10–12 minutes).
3. Slide mixture to a cooler spot, strain if preferred smoother, and keep warm.

Step 3: Season and Sear the Chicken

1. Season drumsticks with salt and pepper.
2. Add a small amount of butter to the center searing grate of the Arteflame grill.
3. Place each drumstick on the center grate and sear for 2–3 minutes per side until browned and crispy to lock in juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared drumsticks to the flat top griddle closer to the center for medium-high heat.
2. Baste with the plum glaze every 5 minutes, turning frequently to prevent burning and ensure even coating.
3. Cook until internal temperature reaches 165°F (remove at 150°F as it will continue cooking once removed).

Step 5: Serve and Garnish

1. Remove drumsticks from the grill and let rest for 5–10 minutes.
2. Garnish with chopped scallions and sesame seeds.
3. Serve hot with your favorite grilled sides.

Tips

• Always remove meat when it’s 15°F below target temperature—carryover cooking will bring it to perfect doneness.
• Use butter for grilling instead of oil to enhance flavor.
• Use different heat zones of the Arteflame to control cooking intensity—cooler near the edge, hotter near the center crust.
• Thicker glazes should be applied toward the end to prevent burning.
• Let drumsticks rest before cutting to keep them juicy inside.

Variations

1. Spicy Plum Glaze: Add 1 tsp red pepper flakes or 1 diced jalapeño to bring heat to the sweet glaze.
2. Asian Citrus Twist: Replace apple cider vinegar with orange juice and add 2 tbsp hoisin sauce.
3. Herb-Infused Glaze: Add fresh thyme and rosemary while simmering the glaze for a savory herbal note.
4. Maple Balsamic Plum: Swap honey with maple syrup and replace soy sauce with 1 tbsp balsamic vinegar.
5. Plum and Mustard Glaze: Stir in 2 tsp Dijon mustard into the glaze for a tangy depth of flavor.

Best pairings

• Grilled corn on the Arteflame with a touch of butter and chili lime salt
• Charred flatbread with garlic-herb butter on the flat cooktop
• Terrace-style roasted baby potatoes grilled on the griddle
• Summery cucumber mint salad (prepared fresh to balance the glaze)
• Chilled rosé or a lightly oaked Chardonnay

Conclusion

These grilled Washington plum-glazed chicken drumsticks are bold, flavorful, and irresistibly juicy, thanks to the reverse searing technique on the Arteflame grill. With its restaurant-quality sear and a touch of smoky char, you’ll elevate your backyard BBQ game without the need for complicated tools or cleanup. Try them at your next cookout and taste the power of fire and fruit!