got a grill, some bbq sauce, and drumsticks. Help me put them together!

noir_blood

So as embarrasing as it might seem, I don't know how to grill. My gf is from Memphis, so she usually does most of the grilling. She's at work late today, and I promise to make dinner, so I come to you guys for tips. The charcoal grill I have is one of those 30 or bucks you can buy at Walmart. I live in an apartment, so that's the best I can really do. Haven't really gone shopping this month, so I have some frozen chicken drumsticks, and vegetables, as well as bbq sauce. And a pretty stocked spice rack.

So how do I get something tasty out of this? I don't want to give myself salmonella.

i n c u b u s

I usually just spread some Adobo(spanish mixed spices, a little salt, pepper, and maybe some powdered garlic will work fine) on my chicken before I grill, slap em on there and keep an eye on them to keep them from burning. I apply the sauce towards the end so that way you don't end up with black crispy chicken. Whenever I grill chicken tends to burn on me quickly so I tend to rotate them fairly quickly until I get the nice dark golden color I'm looking for.

EDIT: If you have the ingredients handy, I make a killer simple teriyaki chicken recipe with just a bottle of teriyaki sauce and a can of chopped pineapple. You basically combine the two with some seasoned chicken, marinate it for a couple hours in the fridge then grill. Note: Since there is sauce already on the chicken prior to grilling, this recipe like to burn easily so keep a close eye on them and rotate accordingly.

mts

so do you know how to light/set up the grill and just need help with the cooking?
Make sure you thaw and get the marinade on that chicken as soon as you can, the longer its stewing in it, the tastier it will be.

when you get the charcoal up to heat put it off to one side leaving minimal/single layer ish of charcoal on one side. this will give you two different heating zones, put the chicken on the side with less charcoal, cover the grill and flip every so often. size and thickness will matter. i think i flip every 10 and baste every 5". repeat until done. either check with a thermometer or until juice runs clear

Chen

Defrost the chicken. Mix oil, honey, soy sauce, lemon juice, grated garlic and perhaps a distilled beverage of choice together. Add the marinade onto the chicken. Grill till it's done (drumsticks might take a while). Voila.

Djeet

You want your coals to be ready, which means glowing, not burning.

Start your coals like this: get a chimney starter, fill with coals, wad up some newspaper and place under starter, light newspaper, walk away, come back in 20-30 minutes and see if coals are ready. Coals are ready when they are no longer on fire and are coated in a layer of white ash.

Yeah, you could also stack them in a pyramid and douse em in lighter fluid in light them up that way (you'd still need to wait 20-30 minutes for them to get ready), but lighter fluid tastes gross.

When grilling I usually just place all the coals in a mound (or spread them in a layer if there's lots of stuff to cook) and use direct heat uncovered and watch for doneness as grilling tends to be a lot hotter than smoking.