1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
2 teaspoons paprika
1 teaspoon white pepper
1 tablespoon finely diced dill pickle
2 teaspoons dried thyme
1/2 - 1 teaspoons chili powder
8 chicken drumsticks - scored
Combine the herbs, spices and 1 teaspoon of salt in a plastic bag. Place the drumsticks in the bag and shake until all the pieces are coated. Leave the chicken in the fridge for at least 30 minutes to allow the flavours to develop, or overnight.
Cook the chicken on a lightly oiled grill for 55-60 minutes, until slightly blackened and cooked thoroughly. Brush lightly with some oil to prevent drying out during cooking.