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Applewood Smoked Piri Piri Chicken Drummers Applewood Smoked Piri Piri Chicken Drummers

Applewood Smoked Piri Piri Chicken Drummers

Recipe & Photos by: Steven Martinez

Smells like Summer! One of Steven's (aka @cookingwithyourdad) favorite ways to kick off the season is by smoking up a dozen or so chicken drummers. Mostly because they're super easy to make and extremely hard to overcook. These crispy bird drums feature the bittersweet, spicy, garlicky, fruity, and herbaceous flavours of our Piri Piri blend. Bonus, they aren't too spicy for the kiddos and pair super well with the ranch from his Blackened White Cheeseburger

Yield: 12 Chicken Drumsticks


3 Tbsp Spicewalla Piri Piri
canola oil
apple cider vinegar (preferably in a spray bottle for spritzing but you can also baste)

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piri piri
Piri Piri



  1. Prep a chimney of coal and a multi-poked foil pouch of applewood chips for the grill. Coals on one side, pouch on top. The drumsticks will go on the opposite side.
  2. Toss 12 drumsticks with two palmfuls of Piri Piri rub, 3 heavy pinches of kosher salt, and a few swirls of canola oil
  3. Hang drumsticks on a roasting rack.
  4. Put rack into a kettle grill where you have already. Lid goes on with the vents half open on the side with the chicken.
  5. For the next 3 hours you’ll spritz (or baste) the drums every 20 mins with apple cider vinegar.

Note: As the coals die you’ll have to keep feeding new ones in. Swap the wood chip pouch out every hour, precisely. Dark meat like this is hard to mess up, so don’t worry too much about measurements! Just pull them before they get too dark, and keep them warm in the oven while you gather a bunch of bibs and napkins!

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piri piri
Piri Piri



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