Thursday, April 29, 2010

Grilled Chili Lime Drumsticks

Chicken drumsticks, marinated in a spicy combination of chili powder, curry and ginger, then grilled, broiled or baked.
Chicken drumsticks, marinated in a spicy combination of chili powder, curry and ginger, then grilled, broiled or baked.

Grilled Chili Lime Drumsticks

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 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. Here's how to make it.

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Yum

Recipe: Grilled Chili Lime Drumsticks

©From the Kitchen of Deep South Dish
Inactive time: 30 min |Cook time: 20 min | Yield: About 4 to 6 servings
Ingredients
  • 3 pounds chicken legs
Marinade:
  • Juice of 2 limes
  • 2 garlic cloves, finely minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chili powder (I used chipotle)
  • 1 teaspoon red curry powder
  • 1 tablespoon honey
  • 2 green onions, sliced
Instructions

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 F 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 F for about 40 to 45 minutes or until done, turning often.

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