Jalapeño Lime Bourbon Glazed Chicken Drumsticks Step-by-step instructions

Before you start

Before you start, make sure the chicken drumsticks are thawed if they were frozen. Drain the pineapple tidbits well so you don’t add extra liquid to the pot. Measure out the BBQ glaze, brown sugar, and lime juice so you can assemble everything quickly.

Have your slow cooker ready and a serving platter nearby for when the chicken is done. If you plan to serve with mashed potatoes, prepare them just before the chicken finishes cooking so they are hot and creamy.

Instructions

Layer and Walk Away

1. 1Layer the Ingredients
   Place the chicken drumsticks in the slow cooker in a single layer, arranging them in a circle if possible. Scatter the drained pineapple tidbits and sliced jalapeños over the chicken. Pour the bourbon BBQ glaze evenly over everything, then sprinkle with the brown sugar and drizzle with lime juice. Do not stir.
   Look for The drumsticks are nestled in the sauce with pineapple and jalapeños scattered on top.
   Tip Arrange the chicken so the pieces are not stacked too high for even cooking.

At the end of this phase, you have a neatly arranged layer of raw drumsticks topped with pineapple, jalapeños, BBQ glaze, brown sugar, and lime juice. The sugar and glaze form a sweet, sticky coating on the chicken. The smells are bright and spicy, with a hint of bourbon. Everything is ready to cook, and you can cover the slow cooker and set the timer.

Slow Simmer

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is tender and cooked through. When the chicken reaches an internal temperature of 165°F (74°C), it is safe to eat. The meat should be pulling away from the bone easily.
   Look for The sauce is bubbling gently and the chicken looks glossy and caramelized.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist opening the lid during cooking—trapped heat is what makes the meat so tender.

After several hours, the slow cooker is bubbling gently and the kitchen smells amazing. The chicken is deeply browned and glistening with sauce. The pineapple has softened and mingled with the jalapeños, creating a chunky, sweet-heat relish. The sauce has reduced and thickened, clinging to the chicken. The meat is tender and easily pulls away from the bone.

Plate and Serve

3. 3Finish and Serve
   Using tongs, carefully transfer the drumsticks to a serving platter. Spoon some of the sauce from the slow cooker over the top. Serve hot over creamy garlic mashed potatoes, spooning extra sauce and pineapple-jalapeño mixture over each portion.
   Look for The glaze is thick and sticky, clinging to the chicken as it is lifted.
   Tip If the sauce seems thin, simmer it in a small saucepan for a few minutes to reduce.

When you lift the drumsticks out, they are fall-apart tender and coated in a thick, sticky glaze. The pineapple and jalapeño pieces are caramelized and soft.

Spooning the sauce over the chicken makes it even more glossy. Served over mashed potatoes, the dish looks rustic and inviting, with the sauce pooling around the sides. The first bite is sweet, smoky, and gently spicy.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and lengthens the cooking time. Another is using too much liquid—the chicken releases juices, so resist adding extra broth or water.

Also, don’t stir the ingredients after adding them, as stirring can break up the chicken and make the sauce cloudy. Finally, make sure the chicken is fully cooked; always check the temperature with a thermometer rather than relying on time alone.

How to tell it’s done

The chicken is done when it is fork-tender and the internal temperature registers 165°F (74°C) in the thickest part of the drumstick, away from the bone. The meat should be pulling away from the bone and easily shred with a fork.

The sauce should be thick and glossy, coating the back of a spoon. If the sauce looks too thin, remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part