This all started with a trip to the grocery store. We were running low on meat and I needed to restock our freezer. When I went over to the poultry section I noticed this family size pack of chicken drumsticks. I always buy chicken breast and and nothing else but when I saw that this huge pack of drumsticks were only $3 I just had to have them. You see I am one of those people that has to buy something because it is a good deal. I almost walked out of the store with a lamb leg roast and I have never had lamb before other than in a gyro, all because it was half off.
I let this marinate for over 24 hours partially due to not making it the night I planned on eating it. The flavor is spicy sweet. I used chipotle chili powder but whatever you have will work fine. The smokiness and heat from the chili powder paired with the sweet pineapple rum and brown sugar really balance each other out nicely. I also bought a pineapple and cut it into strips and grilled it for about 5-10 minutes and served them alongside the drumsticks and also made rice. Two drumsticks were enough for one person when you had other things to go along with it. I marinated the whole package of drumsticks and just put them in dinner portion bags and threw them in the freezer for another dinner.
- 8 drumsticks
- 1/4 c. pineapple rum
- 1 Tbsp. chili powder
- 1 Tbsp. fresh lime juice
- 1 Tbsp. brown sugar, packed
- 1 garlic clove, minced
- 1/2 tsp. Franks hot sauce
- Mix the rum, chili powder, lime juice, brown sugar, garlic and hot sauce in a gallon size zip lock bag. Reserve 1/4 cup of the marinade for cooking. Put the chicken in the bag and mix to coat the chicken, get out as much air as possible. Let marinate in the refrigerator for at least over night.
- Cook the chicken on the grill over medium heat with the grill closed for 15-20 minutes, brushing the chicken with the reserved marinade after 10 minutes. Turn chicken over, brush with reserved marinade and continue to cook for another 15-20 minutes.
- Make sure the internal temperature of the chicken is 185° F.
This post is submitted in :
Food Revolution Friday