Heat Scale: Hot
Recipe By: Douglas Rodriguez, author, "Latin Flavors on the Grill"
16 chicken drumsticks
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.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved