Curry Drumsticks


Sascha Fock shared this incredible recipe for curried drumsticks, a sweet and delicious bbq sensation, with us at Broil King. Try it out today!
Prep time:
20 min
Cook time:
45 min


  • 12 chicken drumsticks
  • special chicken spice – your favorite
  • 480 ml tomato ketchup
  • 120 ml Coke
  • 120 ml orange juice
  • 40 ml sunflower oil
  • 2 teaspoons apricot jam
  • 3-4 teaspoons curry powder
  • 1-2 teaspoons cayenne pepper, optional
  • 2 teaspoons granulated vegetable broth
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper


In the kitchen
Incise the chicken legs all around below the joint. Make sure that the thick tendon is also cut. Then hold on to the joint and press the meat down with the skin. The bone between the joint and the meat should be laid bare to get the classic drumstick style appearance.

Now remove the cartilage from the joint. The easiest way is to press your thumb under the cartilage and pull it off with a little force. This step is optional. You don’t have to do it.

Now pull the skin up and expose the meat. Then season with your favorite chicken spice. The meat has to taste delicious too. After the meat is seasoned, put the skin back over the meat and season the outside as well.

Now the drumsticks are ready for the grill.

On the Grill
Set your Broil King gas grill to approximately 392°F(200°C) indirect heat. To achieve this, turn on the left and right burners off so that the indirect heat area is created in the middle. Then hang the drumsticks on the Broil King chicken wing holder.

Place 3-4 slices of lemon and lime slices and 1-2 stalks of fresh thyme in the bottom of the pan, then add some water to the pan. This gives the drumsticks even more delicious flavors.

Now everything is placed in the indirect area of the grill for about 15 minutes. For example, if you just have a kettle barbecue, slide the charcoal baskets to the left and right. The drum sticks are then placed between the coal baskets.

In the meantime prepare the curry sauce on the side burner. Add the tomato ketchup, orange juice, Coke, oil and the apricot jam to the pan and boil it up for 2-3 minutes. Keep stirring the sauce with an egg whisk. Then add cayenne pepper, curry powder, granulated vegetable broth, sugar (alternatively reduced-calorie sugar substitute), salt and pepper and cook for about 10 minutes. Stir it from time to time so that it doesn’t burn.

At the end, season again with curry powder and cayenne pepper. The spiciness can be easily controlled with the cayenne pepper. Keep the sauce warm over a low flame.

When you have finished preparing the curry sauce, grill your drumsticks directly at MEDIUM heat for about 15 minutes.

Time to glaze them.

The best thing to do is to take the chicken wing holder off the grill and brush each drumstick with the curry sauce with a silicone brush or alternatively simply pull each drumstick through the curry sauce. As soon as all drumsticks have been brushed in, put the wing holder back on the indirect area of the grill.

After 15 minutes repeat the process, brush the drumsticks again with the curry sauce and then place the wing holder back in the indirect area.
Another 15-20 minutes later, the drumsticks should be well browned and can be removed from the grill and served.

The meat of the drumsticks is super juicy and has a super delicious taste thanks to the seasoning mixture. The whole thing is topped by the mouth-watering curry sauce.
The standard side dish is French fries.
Bon appetit!
For me, this sauce is the best I’ve ever eaten.

Sascha –