This technique is known as Frenching. It looks fancy and impressive and is a much less messy way to eat drumsticks.

Total Time: 1 hour
Servings: 4


  • Hickory Grilling Planks
  • 8 Chicken legs or drumsticks
  • 4 oz Pineapple, fresh or canned
  • 2/3 Cup Honey
  • 1 Habanero Chili, remove the seeds for less heat

Chef's Tip

You will need a sharp paring knife and a kitchen towel to clean the bones, be very careful!


  1. Soak the Hickory Planks in hot water for at least 15 minutes and preheat a grill to 450°F.
  2. To French the legs, grip the bone with the towel and use a knife to cut the skin and tendon about 1.5” down from the end of the bone. This incision needs to go all the way around.
  3. Slide the separated skin and tendon off the top of the bone.
  4.  Use the back of the knife to scrape down toward the meaty end leaving the exposed bone as clean as possible.
  5. Use some foil strips to cover the exposed bone and set aside.
  6. Add the pineapple, honey, and chili to a saucepan and warm slightly. Puree smooth in a blender and return to the pan. Divide the sauce in two and reserve half for dipping.
  7. Keeping the foiled ends clean, dip the meaty end in the sauce before setting on the plank (stand the legs up if you can).
  8. Place the planks on the grill and close the lid. Cook to an internal temperature of at least 165°F or up to 185°F for more tender results. Baste the chicken often with more sauce.
  9. To serve, remove the foil from the bone and serve with the reserved sauce.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks