When it comes to grilling chicken the drumstick has always been a favorite of mine. It also seemed that the bigger I got, the more of them I could eat. They're sorta like an over-sized chicken wing. I like em so much that sometimes they're the only thing I want to eat for a meal and that's exactly what I did the other night.
Jessi and I wanted to find a unique recipe. A while back we borrowed a grilling book from Jessi's parents which is where I found this quick marinade. The flavor in these guys was excellent. The tanginess of the lemon, ginger and mustard seeds combined with the sweetness of the mango chutney was fantastic! I would definitely grill these guys again. Of course the ultimate trick to great grilled chicken is in the smokiness—so use charcoal.
Michael grilled these guys outside, which we recommend because lets face it, everything tastes better on the grill. If you don't have time or if it's raining, you can make them inside. Just preheat your broiler and broil, turning every 3 minutes until chicken is done (no longer pink at the bone), about 15 minutes.
- 8 chicken drumsticks
- 2 tbsp. grated fresh ginger
- 2 cloves garlic, crushed
- 1/2 tsp. chili powder
- juice of 1 lemon
- 1/2 cup sieved mango chutney (take out any mango chunks)
- 1 tbsp. yellow mustard seeds
- For marinade, combine ginger, garlic, chili powder and lemon juice in a small bowl. Pour into a ziplock bag. Add drumsticks and toss to coat evenly. Cover and refrigerate for 30 minutes.
- Meanwhile, combine chutney and mustard seeds in a small bowl.
- Prepare your grill.
- Grill drumsticks over medium hot coals, turning every 3 minutes, until chicken is opaque with no trace of pink at the bone, about 15 minutes.