Thursday, April 29, 2010

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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13 comments:

  1. I think this weekend will be my first grilling of the season!!

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  2. This looks deliicous. Chili and lime are a perfect flavor combination.

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  3. Oh my! I love grilled chicken, and this has a flavorful twist! Can't wait to try it!

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  4. I love chili-lime!! Sounds yummy:)

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  5. Oh I bet this has a fabulous flavor Mary! Looks superb. I starred this one for later!

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  6. Hi Mary

    Can this dish be marinated for a few hours or overnight.

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  7. Hi Jackie - The acidity of the limes in this one might be too much for a very long marinade. Chicken tends to go mushy. The original recipe didn't marinade at all and was broiling - it used chicken thighs and they just rubbed the sauce up under the skin instead and broiled right away. Since I was using legs I wanted to let it sit for a bit rather than dislodge the skin since I was grilling. I wouldn't go any longer than maybe 2-3 hours with the lime.

    Hope that helps!

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  8. Oh yes--delicious! I think it's going to warm up enough to get the grill out soon and I'm happy to have this recipe to start us off. Thanks!

    Best,
    Bonnie

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  9. What a nice recipe, Mary. I'm so glad grill season is here. It makes meal planning and prep so much easier. I hope you are having a great day. Blessings...Mary

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  10. I've been drolling over the picture of these on my blog roll for the past couple of days, and now that I see what all is in it, it sounds totally yum!

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  11. First of all thanks for visiting my blog and leaving comment!

    You have a nice blog with tempting dishes lemme try this recipe looks really nice!

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  12. Love it! That and some grilled corn with chili lime butter would be perfect together, god, I can't wait til the good corn comes in.

    Thanks for your help with twitter!

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