95 minutes
Juicy chicken drumsticks seasoned with a homemade spice rub and served with a zesty salsa verde.
Chicken Drumsticks, Slashed
0 oz
Extra Virgin Olive Oil, Drizzled
tablespoons
Kosher Salt, Seasoned
teaspoons
Freshly Ground Black Pepper, Ground
teaspoons
tablespoons
tablespoons
teaspoons
1. Prepare and Slash Drumsticks
Using a pair of scissors or a sharp paring knife, make deep slashes in the chicken drumsticks, nearly reaching the bone in 4-5 places on each drumstick.
2. Season Drumsticks
Drizzle the drumsticks with extra-virgin olive oil, then season with kosher salt and freshly ground black pepper.
3. Apply Spice Rub
In a small bowl, combine sugar, sweet paprika, and ground cumin to create a spice mix. Coat the chicken drumsticks thoroughly with this mixture.
4. Refrigerate Drumsticks
Refrigerate the seasoned drumsticks for 30 minutes to allow the flavors to meld.
5. Grill Drumsticks
Preheat the grill to medium heat and lightly oil the grate. Grill the drumsticks for about 25 minutes, turning occasionally, until the internal temperature reaches 165°F.
6. Serve with Salsa Verde
Serve the grilled chicken drumsticks hot with lime wedges and roasted salsa verde on the side.
Use a two-zone grilling setup to sear the drumsticks over direct heat, then move them to indirect heat to prevent flare-ups and ensure even cooking.
Use a meat thermometer to cook to an internal temperature of 165°F, and consider letting it reach 175-185°F for tenderness.
Use the freshest herbs for a vibrant salsa verde.
Ensure your spice rub is well-balanced with spices like smoked paprika, cumin, garlic powder, and cayenne, and consider adding brown sugar for caramelization.
Taste and adjust seasoning for both the spice rub and salsa verde throughout the cooking process.
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