Sriracha Honey Lime Drumsticks with Chili Lime Corn
Sweet and spicy smoked chicken drumsticks paired with summery, chili lime corn.
12-15 fresh chicken drumsticks
3-5 ears of corn with husks removed
1 cup honey
1 cup Sriracha
5 tbsp soy sauce
2 fresh limes
3-4 cloves of garlic
1½ tsp garlic powder
Chipotle chili powder or chili powder
Queso fresco or Cotija cheese
Barrel House Cooker
Drumstick Rack (sold separately)
Large Ziplock bag
Prep Time: 30 minutes + marinade time
Cook Time: 1½-2 hours
Skill Level: Intermediate
Makes 12-15 drumsticks and 3-5 ears of corn
To create the marinade, mix together ⅔ cup honey, ½ cup Sriracha, 4 tbsp soy sauce, and the juice of one lime.
Chop up the garlic cloves and add them to the mixture along with salt and pepper to taste.
Mix all the ingredients together. It might help to heat the mixture in the microwave for a few seconds or heat over low on the stove top. It doesn’t need to get hot, but the honey and Sriracha will combine better if warm.
Mix together the ingredients for the marinade.
The drumsticks and marinade combined in a Ziplock bag.
Add all the drumsticks to the large Ziplock bag and then pour the marinade into the bag. Make sure to get as much air as possible out of the bag before sealing. Work the marinade around the drumsticks to make sure they are all covered.
Place the bag in the refrigerator to marinade for at least 30 minutes. If possible, marinade for 2 hours - overnight.
Light the cooker according to our instructions.
While the charcoal is heating up, take the chicken out of the marinade and load up the Drumstick Rack. The Drumstick Rack can hold up to 15 drumsticks, depending on size.
When the cooker is ready, place the Open Frame on the middle level of the cooker. Use the Accessory Wand to place the loaded-up Drumstick Rack on the Open Frame.
Loaded up Drumstick Rack getting placed in the cooker with the Accessory Wand.
Fold a generous amount of the bottom of the foil over the corn to prevent the butter from leaking during the cook.
While the drumsticks are cooking, prepare the corn. Start by shucking the corn cobs.
Roll out a long piece of foil (about 2 feet). Place one ear of corn on the foil and generously rub it down with butter, then salt and pepper it to taste.
Fold the bottom of the foil over the corn so that at least a few inches are covering the corn to prevent the butter from leaking out during the cook. See the picture for a better idea of what that looks like.
Finish tightly wrapping the corn. There should be a lot of excess foil at the top. Smash or twist the excess together and fold in half, then form a hook out of the folded excess.
Repeat steps 10-12 for each ear of corn. We cooked 3, but you could easily fit 4-5 with the drumsticks.
Once the corn is prepared and the drumsticks have been cooking for at least 30 minutes, place the H-Frame on the top level of the cooker. Use the foil "hooks" to hang the corn on the H-Frame.
While everything is cooking, prepare the final glaze for the drumsticks. Do not reuse the marinade. Use the remaining ⅓ cup honey, ⅓ cup Sriracha, and 1 tbsp soy sauce. Add the juice from half a lime, some salt and pepper, and the garlic powder. Mix it all together. Again, warm up the ingredients to help combine them.
After the corn has cooked for about 40 minutes, remove it and the H-Frame from the cooker.
Hang the tightly wrapped corn using the foil “hooks” from the top level on the H-Frame. The drumsticks will be on the middle level.
Brush the glaze onto the drumsticks towards the end of the cook.
At this time, check the internal temp of the drumsticks. If it's at or close to 175°F, remove the drumsticks using the Accessory Wand. Otherwise, let them cook a little longer. Brush or spoon the glaze onto the drumsticks and then place them back in the cooker.
Let the drumsticks cook with the glaze for another 10 minutes.
Remove the drumsticks from the cooker. They should be at or slightly over 175°F.
Optional: If you’d like a little more texture or color on the corn, you can grill the corn by placing it on the Half Grill Grates at the very bottom level of the cooker with the foil removed for a few minutes on each side. We skipped this step, but it does provide you with a more traditional “grilled” corn look and flavor.
Once everything is done cooking, drizzle the corn with the juice from the remaining half lime. Lightly dust some chipotle or chili powder on top. Grate a small amount of queso fresco and sprinkle it on top.
Sprinkle the seasoned corn and drumsticks with cilantro, and enjoy!
Sprinkle the corn with lime juice, chili powder, and queso fresco. Top the corn and drumsticks with cilantro and serve.