Need something tasty to make this weekend? Why not try out my tasty (and wonderfully simple) recipe for chicken drumsticks marinated in fresh lime and cilantro.
Whip it up, crack open a cold Mexican lager (like the new Lima Loca from Two Beers Brewing – or an old standby, like Pacifico) and try to stay cool!
- 2 lbs chicken drumsticks
- 1/2 cup extra virgin olive oil
- 2 cups fresh chopped cilantro – plus extra for serving
- zest and juice of two limes
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
Remove the chicken from the packaging (or cut the lower legs off of like, four or five chickens) and pat them dry with a paper towel.
Mix the oil, cilantro, lime, honey, salt and pepper together in a medium bowl.
Roll the drumsticks into the mixture, making sure to coat each drumstick completely.
Allow the chicken to marinate for between 20-30 minutes.
Prepare the grill for indirect cooking, which I do by turning my inside burner down to low, and leaving the two outside burners on high.
Make sure you have a good grill thermometer – it’s (obviously) important to fully cook the chicken.
Grill the chicken, being careful to turn it frequently, and make sure it doesn’t burn. The oil in the marinade might cause flare-ups, so be careful, and watch it closely.
Drummies are done when they reach an internal temperature of 180-190 degrees. Make sure to place the thermometer against the bone in the thickest part of the flesh.
Whn they hit that golden temp, the juices run clear, and the smell of the chicken is too much to bear, take them off the grill,a nd let them rest for five minutes. It’s ok, they’ll be too hot to eat anyway.
Serve them up over a bed of rice (maybe my spicy rice and beans) with a pinch of fresh cilantro.