Pilons de poulet style cotes levees

In collaboration with

4-6 Portions
15 min Prepping
35 min Cooking
Recipe Easy


  • Salt and pepper, to taste


  • ½ cup (125 ml) ketchup
  • ¼ cup (60 ml) chili sauce
  • 3 tbsp. (45 ml) orange juice
  • 2 tbsp. (30 ml) maple syrup
  • 1 tbsp. (15 ml) balsamic vinegar
  • ½ tsp. (2.5 ml) Worcestershire sauce
  • ½ tsp. (2.5 ml) smoked paprika
  • 1 onion, chopped
  • Salt and pepper, to taste


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  1. In a bowl, combine marinade ingredients.
  2. Place drumsticks in a large dish. Pour marinade over drumsticks and mix to coat. Cover and let marinate in the fridge for 8–12 hours.
  3. Before cooking, preheat one side of the barbecue to medium.
  4. Remove drumsticks from marinade, set marinade aside.
  5. Place drumsticks on the preheated side of the greased grill. Add salt and pepper to taste. Close lid and cook for 10 to 12 minutes basting drumsticks with marinade and turning several times.
  6. Move drumsticks to the cool side of the grill to cook indirectly. Cook for 25 to 30 minutes, turning several times until the meat separates easily from the bone and is no longer pink in the center.