The sweet, sour, and spicy flavors in these Grilled Maple Dijon and Chili Chicken Drumsticks go well together. The Dijon mustard and chili powder give it a great kick, and the maple syrup makes it a little sweet. When you grill drumsticks, they get a smoky flavor that makes them a hit at any BBQ.
Ingredients: 12 chicken drumsticks. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 1 tablespoon chili powder. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Mix the chili powder, soy sauce, paprika, salt, and pepper with a whisk in a bowl with the maple syrup and Dijon mustard. Put the chicken drumsticks in a shallow dish or a plastic bag that can be closed again. Making sure the drumsticks are well covered, pour half of the marinade over them. Save the rest of the marinade to use as a basting sauce. For the best flavor, marinate the chicken in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. Take the drumsticks out of the marinade and let the extra run off. Use olive oil to coat the drumsticks so they don't stick to the grill. Put the drumsticks on a grill that has already been heated up. Cook for 20 to 25 minutes, turning the chicken every now and then, until it is fully cooked and has a nice char. For extra flavor, baste the drumsticks with the marinade you saved for the last 10 minutes of cooking. Take the drumsticks off the grill when they are fully cooked and have a little char on them. Let them rest for a few minutes before serving. If you want, you can serve it hot with chopped fresh cilantro or green onions on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Scoil Eiltin Naofa
