Grilled Chili Lime Drumsticks

Chili Lime Drumsticks

This recipe was inspired by the Crispy Ginger Lime Chicken Thighs in the newest Everyday Food, Fresh Flavor Fast cookbook from Martha Stewart. I added the chili aspect to it from a recipe I had seen last year in All You magazine, married the two concepts and came up with this.

This is a wonderfully flavorful chicken marinade that could be used for wings, thighs, drumsticks, a spatchcocked or a whole cut up chicken and will work either for the grill or the oven.  I have to say that I was highly impressed with my new grill for my first skin-on chicken - no major flare ups!  Gotta work a bit on temperature regulation, but that'll come in time and learning the exact hot spots on the grill. This is a way bigger grill than my previous ones so I'm like a kid in a candy store, though I am no grill aficionado y'all. Rather I look at a grill as an extension of my oven and stovetop, that just happens to live outside! I'll leave the real grillin' to the experts.

The flavor combination of lime, with fresh garlic, ginger, chili powder and just a touch of McCormick's red curry powder was amazing.  The red curry is a blend of coriander, cumin, chili pepper, red pepper, and cardamom, that I absolutely adore. It is superb in a stir fry and worked extremely well here in this dish. Enjoy.

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Grilled Chili Lime Drumsticks
From the Kitchen of Deep South Dish

3 pounds of chicken legs

Marinade:

Juice of 2 limes
2 garlic cloves, finely minced
1 tablespoon of grated fresh ginger
1 tablespoon of chipotle chili powder
1 teaspoon of red curry powder
1 teaspoon sugar
2 green onions, sliced

Place the chicken into a zipper storage bag.  Combine the marinade ingredients and pour over the chicken; let rest for 30 minutes.  Preheat the grill to high. Reduce to medium high and cook the chicken over direct heat, turning several times, for about 20 minutes total or until juices run clear when pierced and the internal temperature registers about 165/170 degrees on an instant read thermometer.

Can also be cooked under the broiler, turning several times for a total of about 14 minutes or until done, or baked at 350 degrees for about 40 to 45 minutes or until done, turning often.

Source: http://deepsouthdish.com

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