These Hawaiian Chicken Drums are the perfect twist on a BBQ Classic!
2-3lbs of chicken drums
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup light brown sugar
1/4 cup chicken broth
1 inch ginger root, peeled and grated
2 garlic gloves
1 tsp sriracha chili sauce
Grilled pineapple wedges for serving (optional)
Place chicken drums in a large zip lock freezer bag
In a bowl,mix together pineapple juice, soy sauce, light brown sugar, chicken stock, ginger, garlic and sriracha.
Pour half of marinade in the zip lock bag with drums for at least 2 hours. Save the remaining marinade in a container and refrigerate.
Light your Pit Barrel® Cooker.
Remove drums from marinade. Place drums on grill grate. Brushing the drums occasionally with the refrigerated marinade.
Cook for 1.5-2 hours until the temperature reaches 165° Internal Temperature.
Serve with scallions and grilled pineapple. (Optional)