BBQ Drumsticks

In our nationwide heat wave, cooking indoors is out of the question. Time to fire up the grill. One mistake many cooks make when grilling chicken is to douse it with BBQ sauce when it first hits the grill. The sauce burns to a crisp before the chicken is done cooking. The trick to delicious, moist and flavorful chicken is to baste the meat when it's almost done cooking. The BBQ sauce cooks to a beautiful golden brown.

I love grilling drumsticks because they can be eaten with your hands and the leftovers are great for a healthy, high-protein lunch. This recipe, adapted from Skinnytaste.com, combines yellow mustard with BBQ sauce to slightly tame its sweetness. Use your favorite sauce (Ted Lasso loves Arthur Bryant's. And he's returning for a 3rd season in August!), Add a dash of French's yellow mustard and enough water to make the marinade easily spreadable, and you'll have a new go-to method for your summer grilling.

Bonus: If you're a Weight Watchers member, dark meat chicken with the skin removed is now Zero Points! Grill extra drumsticks for mid-afternoon snacks!

8 chicken drumsticks

1 tsp. kosher salt (or seasoned salt, such as Lawry's)

1 tsp. garlic powder

4 Tbsp. BBQ sauce (your favorite)

3 tsp. yellow mustard

2 Tbsp. water

Season drumsticks with salt and garlic powder. Cover and refrigerate for at least an hour or as long as overnight.

In a small bowl combine BBQ sauce and mustard; add 2 Tbsp. water to thin it out.

Grill drumsticks, turning often so they don't burn, until chicken is golden brown, about 18-20 minutes.

Brush the BBQ sauce evenly over the chicken and cook, turning a few times, until golden, about 2 more minutes. Be careful not to burn.

Serves 4 (two drumsticks)

WW Points per drumstick: 1