1 cup buttermilk ranch dressing, homemade or premade
2 tablespoons Weber Kick’N Chicken Seasoning
2 tablespoons cilantro leaves, chopped
Directions
Bourbon-Brined and Smoked Kick’N Chicken Drumsticks
In a 6-8 quart container, dissolve salt and sugar into warm water, then stir in bourbon. Allow brine to cool completely. Immerse chicken and refrigerate overnight. Remove chicken from brine, rinse with cold water and pat dry with paper towel. Place chicken in a single layer over a rimmed baking sheet lined with a cooling rack and set back in the refrigerator for 2-4 hours, to dry and tighten the chicken’s skin.
30 minutes prior to cooking, preheat the smoker to 375F (or indirectly-heated grill) and remove chicken from refrigeration, returning the meat to near room temperature.
Brush the chicken in olive oil and season aggressively with Weber’s Kick’N Chicken Seasoning. Drizzle with plenty of honey and toss peppers over the chicken. Place in the smoker (or atop your grill’s indirectly-heated grates) and close the lid. Allow the chicken to slowly roast until 160F internal temp in the thick of the drumstick.
Remove from heat and rest for 5-7 minutes. Meanwhile, prepare the dipping sauce (recipe below). Garnish with cilantro and serve.
Kicked Up Ranch Sauce
Simply whisk together all ingredients and serve immediately. Refrigerate and reserve up to 1 week.
