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 what you'll need to make my Grilled Chili Lime Drumsticks:
- 3 pounds chicken legs
For the Marinade:
- Juice of 2 limes
- 2 garlic cloves, finely minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon chili powder (I like chipotle)
- 1 teaspoon red curry powder
- 1 tablespoon honey
- 2 green onions, sliced
Gather the marinade ingredients. You'll need some fresh lime juice and honey.
Ginger, chili powder and red curry powder.
Juice the lime and add the garlic.
Whisk in the dry ingredients.
Place the chicken into a large zipper storage bag and pour marinade over the chicken.
Add green onion.
Squish it around, set aside and let rest for 30 minutes.
Preheat the grill to high. Today, on this remake, I'm using my countertop Ninja Foodi grill instead of the big outside grill.
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.
May 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.
For more of my favorite chicken recipes, check out the collection on my Pinterest page!
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