Sorry to hear you had a bad experience with this recipe! The chicken may come out dry if it overcooks – this can happen depending on if the chicken is cut into small pieces (and therefore cooks faster), if your broiler is hotter than most (I’ve had some that cook fast and some that cook slow), and even the kind of chicken used (air chilled vs. water chilled, etc.). I’m going to add a recipe note to this that talks about this with the recommendation to adjust according to these factors and to check the temperature for doneness with a meat thermometer (it should be 165 when it’s cooked). Hope that helps, to you or anyone else reading this comment!

When you broil things, usually it’s on the top rack, really close to the flame. That said, all ovens are different, so you may need to adjust the distance from the flame if it seems to be cooking too quickly! Hope that helps.

It should take about 20 minutes total to broil drumsticks- 10 on each side (depending on how hot your broiler is and how big the drumsticks are). I recommend double checking that the internal temperature is 165 degrees F just to be safe. Hope that helps!

Glad you liked it!

So glad you liked it! Thanks for the suggestion to add tandoori masala- I’ll have to try that next time!

Good question! The broiler will emit high heat from the top of the oven. I have a gas oven, so it’s literally just flames that come from the top. I don’t preheat mine, but if you have an electric oven, you might want to (about 10 minutes). There shouldn’t be a temperature setting for the broiler- but there might be high and low. If you have that, try high, and if it looks like the chicken is burning, turn it to low. Make sure you move your oven rack up close to the top of the oven as well. Hope that helps, and good luck! :-)

Thank you Zoe! Hope you liked the recipe :-)