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1 In a food processor, puree the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste.
2 Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes.
3 Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt.
4 Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.
Instead of broiling, I grill the chicken - 15-20 minutes over indirect heat on a charcoal grill and then sear for 2-3 minutes over direct heat to finish with a nice crispy skin.
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