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
Ingredients:
- 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!
Directions:
- Soak the Hickory Planks in hot water for at least 15 minutes and preheat a grill to 450°F.
- 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.
- Slide the separated skin and tendon off the top of the bone.
- Use the back of the knife to scrape down toward the meaty end leaving the exposed bone as clean as possible.
- Use some foil strips to cover the exposed bone and set aside.
- 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.
- Keeping the foiled ends clean, dip the meaty end in the sauce before setting on the plank (stand the legs up if you can).
- 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.
- 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:
