Fiery Grilled Drumsticks
This recipe's marinade gives these grilled drumsticks just the right amount of heat. Plus, it's easy to double for bigger crowds.
MARINADE
3 tablespoons Caribbean jerk seasoning
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon lemon juice
CHICKEN
5 to 8 (24 ounces) Gold'n Plump® Chicken Drumsticks
Prepare grill for medium indirect heat. Position grill rack about 6 inches above coals or heat source.
Combine all marinade ingredients in medium zip-seal plastic bag. Add drumsticks; seal and turn bag to coat drumsticks with marinade. Refrigerate 30 minutes, turning bag once.
Brush grill with oil. Grill drumsticks 30 to 40 minutes over indirect heat, turning once. Insert meat thermometer into the meatiest part of the drumstick, making sure not to touch the bone. The chicken is done when the thermometer registers 170°F. The juices should run clear with no hint of pink in the meat.
Serve with garden ranch dip.
Jerk seasoning can be found in the spice section of most supermarkets. If desired, remove skin before marinating.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories266
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Calories from Fat66%
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Total Fat19g
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Saturated Fat4g
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Total Carbohydrate1g
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Protein22g
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Cholesterol110mg
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Sodium1,255mg
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- DAILY VALUE
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Vitamin C2%
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Iron1%
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- DIETARY EXCHANGES
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Fat2
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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