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Cajun Chicken Drumsticks

Cajun Chicken Drumsticks

There's nothing better than sticky chicken drumsticks straight off the barbecue.

Cajun Chicken Drumsticks

Serves 4

(3 pieces each)

1 pineapple

1 red chilli, deseeded, roughly chopped

6 tsp raw or brown sugar

2 tsp sweet paprika

12 chicken drumsticks

2 tsp coarse sea salt

1 tsp black peppercorns

1 tsp garlic granules

1 tsp dried thyme

2 tsp dried oregano

1⁄4 tsp cayenne pepper

4 tbsp olive oil

4 tbsp coriander leaves

Preheat barbecue grill plate to medium. Peel pineapple with a sharp knife. Cut flesh in half lengthways. Cut halves again lengthways into 6 pieces. Cut out core, if you like. Use a mortar and pestle to grind chilli, 5 teaspoons of the sugar and half of the paprika into a paste. Brush pineapple with paste. Set aside for 15 minutes to marinate.

Meanwhile, place drumsticks into a large ziplock bag. Clean mortar and pestle, then use to finely grind salt, peppercorns and remaining sugar. Add garlic granules, remaining paprika, thyme, oregano and cayenne pepper. Grind until fine. Add mixture to bag, then massage into drumsticks. Set aside for 10 minutes at room temperature to infuse.

Remove drumsticks from bag. Lightly brush with some of the oil. Place on grill plate, turning regularly, for 15-20 minutes or until crisp. Lightly brush pineapple with remaining oil. Place on grill plate for 2-3 minutes each side or until cooked through. Transfer drumsticks and pineapple to serving platter. Coarsely tear coriander and sprinkle on top. Serve immediately.

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