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DEVILISH DRUMSTICKS
Serves: 10
Heat Scale: Hot
Recipe By: Douglas Rodriguez, author, "Latin Flavors on the Grill"
16 chicken drumsticks
MARINADE:
4 cloves garlic -- minced
2 tablespoons fresh thyme leaves or 1 Tbs. dried thyme leaves
1/4 cup fresh lime juice
2 tablespoons paprika
1/4 cup honey
3/4 cup Tabasco sauce
3 chipotle chiles in adobo sauce
Kosher salt and fresh ground black pepper -- to taste
Wash drumsdticks thoroughly under cold running water; pat dry with paper towels and place in a large plastic bag. Combine all marinade ingredients in a blender and puree until smooth; pour over drumsticsk and toss gently to coat. Seal bag and refrigerate at least 8 hours or overnight.
Prepare grill. Remove drumsticks from marinade and pat dry with paper towels. Place drumsticks on grill, cover and cook 20 minutes, turning frequently, or until fully cooked.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved