It was an experiment that turned out successful! With the help of my grillmaster husband, Jeff. He is much more patient with the slow-and-low cooking concept on the grill. I’m more of a broil-in-the-oven-in-3-minutes person.
4 Tbsp. ricotta cheese
1 garlic clove, crushed
3 Tbsp. mixed chopped fresh chives and another herb like basil or Thai basil
2 Tbsp. fresh brown bread crumbs or Panko or bagged bread crumbs
8 chicken drumsticks
8 slices thick-sliced bacon
1 tsp. prepared course-ground mustard
1 Tbsp. sunflower oil
salt and ground black pepper
1. Mix together the first four ingredients. Season with salt and pepper.
2. Carefully loosen the skin from each drumstick and spoon/stuff a little of the herb mixture underneath. Smooth skin back over the stuffing. Repeat for remaining drumsticks.
3. Wrap one slice of bacon around the wide end of each drumstick. This holds the chicken skin in place during cooking.
4. Mix together the mustard and oil and apply to the chicken with a basting brush.
5. Cook on a medium-hot grill, turning occasionally. The length of time depends on the size of your drumstick. Turn up the grill for the last 15 minutes to brown the bacon nicely.