You see, I cook all the time. Like, all day every day. It’s just not new recipes, so I struggle sometimes with homebeccanomics creativity. Sometimes, like here, I force it. I found a recipe from America’s Test Kitchen that looked great, then made it about a thousand times easier to make. The end result was deemed “please make this again” from Rich and the kids both, so on the site it goes.
I had to buy the powdered adobo but it was a nice ingredient blend that would work on chicken or pork in the future, so it was a good (and cheap) buy. This chicken has zero spice, but I think a kick would work great so just add 1/4 tsp. ground cayenne to the marinade if you’re so inclined. Personally I think drumsticks are the perfect party chicken as they don’t require utensils, so this one will be made again this summer for sure.
Grilled Chicken Drumsticks with Adobo, Garlic and Cilantro
Serves 4-6
Marinade
3 lb. chicken drumsticks, trimmed to remove excess fat
1 tbsp. olive oil
1 tbsp. white vinegar
4 tsp. garlic powder
2 1/2 tsp. all purpose adobo seasoning
1/2 tsp. black pepper
1 tsp. table salt
1/4 tsp. dried oregano
Sauce
1/4 c. olive oil
1/4 c. white vinegar
6 garlic cloves, minced
1/2 tsp. table salt
1/4 c. chopped fresh cilantro
1/2 tsp. black pepper
- Slash into each drumstick across the thickest part, down to the bone. Place in a large bowl or bag with 1 tbsp. oil, vinegar, and “marinade” seasonings. Toss together to coat. Seal bag (or cover bowl) and refrigerate 3 hours or overnight.
- Heat grill to medium-high for 15 minutes. Meanwhile, combine “sauce” ingredients in a disposable aluminum roasting pan (or metal 9×13 inch cake/roasting pan).
- Clean and oil cooking grate. When grill temp is maintained around 375, place chicken on grill and cover. Cook until browned and flip, for a total cooking time of about 30 minutes.
- Move chicken to one side and place “sauce” aluminum/metal pan directly on grill. Put lid down and cook until bubbling, several minutes.
- When chicken has internal temp of 175, move to pan. Toss chicken in sauce and cover; let cool about ten minutes and serve.
