• Thaw chicken drumsticks
  • With sharp knife, carve around bottom end of chicken leg around 2 ½ inchs from the top.
  • Push meat and skin down to create the drum/lollipop while leaving the bare bone on bottom.
  • Combine season salt/ garlic/pepper and dust chicken legs.
  • Wrap the bone end of the legs with foil to prevent the bone from burning.
  • Put on grill upright and cook on high for 20 to 25 minutes until the internal temp is around 160 degrees.
  • Remove from grill and in small bowl add bbq sauce and or teriyaki, or any other sauce. (wing sauce works great too).
  • Remove the foil and dip the legs in the sauce just over the meat to coat.
  • Add back to grill for 4 to 5 minutes to cure the sauce.
  • Remove from grill and eat.