Grilled Sweet Sriracha Drumsticks and Potatoes
By Jessica RudolphPublished on June 25, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
This recipe was developed on a gas grill. If using a charcoal grill, light a chimney starter filled with charcoal briquettes and pour them evenly over half of the grill. Use the cooler side of the grill in step 1 and the hotter side of the grill in step 3.
Instructions
- Combine ¼ cup sriracha and ¼ cup honey in bowl. Combine 1 tablespoon sriracha mixture, ½ cup sour cream, and ¼ teaspoon salt in second bowl; set aside remaining sriracha mixture for glazing chicken. Pat 2½ pounds chicken drumsticks dry with paper towels and sprinkle with 1¼ teaspoons salt, ½ teaspoon pepper, ½ teaspoon granulated garlic, and ¼ teaspoon cayenne. Grill chicken over medium fire, covered, until chicken registers 155 degrees, 15 to 20 minutes, flipping halfway through grilling.
- Meanwhile, microwave 1½ pounds unpeeled large Yukon Gold potatoes, cut into ¾-inch-thick wedges in large bowl, covered, until translucent, 6 to 9 minutes, shaking bowl halfway through microwaving; drain well. Add 1 tablespoon vegetable oil and remaining ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon granulated garlic, and ¼ teaspoon cayenne to bowl with potatoes and toss to coat.
- Increase burners to high. Move chicken to one side of grill and arrange potatoes on other side. Cook, flipping occasionally, until chicken registers at least 175 degrees and potatoes are tender and charred, 5 to 10 minutes. Transfer potatoes to platter. Brush chicken with remaining sriracha mixture and cook until charred all over, about 1 minute per side. Serve with dipping sauce.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For super-flavorful, spicy-sweet drumsticks, we started by coating them in a spice blend of salt, pepper, garlic, and cayenne. We grilled them over a medium fire until they were mostly cooked through and finished them over a hot fire for tasty browning. Before the last couple minutes of cooking, we brushed them with a simple glaze of sriracha and honey. We also pre-cook the potatoes in the microwave to make this weeknight meal even quicker.
Before You Begin
This recipe was developed on a gas grill. If using a charcoal grill, light a chimney starter filled with charcoal briquettes and pour them evenly over half of the grill. Use the cooler side of the grill in step 1 and the hotter side of the grill in step 3.
Instructions
- Combine ¼ cup sriracha and ¼ cup honey in bowl. Combine 1 tablespoon sriracha mixture, ½ cup sour cream, and ¼ teaspoon salt in second bowl; set aside remaining sriracha mixture for glazing chicken. Pat 2½ pounds chicken drumsticks dry with paper towels and sprinkle with 1¼ teaspoons salt, ½ teaspoon pepper, ½ teaspoon granulated garlic, and ¼ teaspoon cayenne. Grill chicken over medium fire, covered, until chicken registers 155 degrees, 15 to 20 minutes, flipping halfway through grilling.
- Meanwhile, microwave 1½ pounds unpeeled large Yukon Gold potatoes, cut into ¾-inch-thick wedges in large bowl, covered, until translucent, 6 to 9 minutes, shaking bowl halfway through microwaving; drain well. Add 1 tablespoon vegetable oil and remaining ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon granulated garlic, and ¼ teaspoon cayenne to bowl with potatoes and toss to coat.
- Increase burners to high. Move chicken to one side of grill and arrange potatoes on other side. Cook, flipping occasionally, until chicken registers at least 175 degrees and potatoes are tender and charred, 5 to 10 minutes. Transfer potatoes to platter. Brush chicken with remaining sriracha mixture and cook until charred all over, about 1 minute per side. Serve with dipping sauce.
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