Grilled Chicken Drumsticks For Dinner: A Flavorful and Easy Meal
Grilled chicken drumsticks are a crowd-pleasing option for dinner, perfect for a quick and satisfying meal. The smoky flavor from the grill combined with the juicy meat of the drumsticks makes for a delicious and impressive dish. This recipe is also highly adaptable, allowing you to add your favorite seasonings and sauces to give it a personalized twist. With just a few ingredients and minimal prep work, you can have a tasty grilled chicken drumstick dinner ready in no time.
Recipe:
Ingredients:
* 4-6 bone-in, skinless chicken drumsticks
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional)
* 1 cup your choice of sauce (such as barbecue, honey mustard, or ranch)
Instructions:
1. Preheat grill to medium-high heat (375°F).
2. In a large bowl, whisk together olive oil, salt, black pepper, paprika, garlic powder, and cayenne pepper (if using).
3. Add the chicken drumsticks to the bowl and toss to coat evenly with the marinade.
4. Grill the drumsticks for 5-7 minutes per side, or until cooked through and slightly charred.
5. During the last 2 minutes of cooking, brush the drumsticks with your choice of sauce.
6. Remove from heat and let rest for a few minutes before serving.
Cook Time: 20-25 minutes
Prep Time: 10 minutes
Total Time: 30-35 minutes
Variations:
* Korean-style: Add 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of Gochujang (Korean chili paste) to the marinade. Serve with a side of kimchi and steamed rice.
* Mediterranean-style: Replace the paprika with 1 teaspoon of dried oregano and 1/2 teaspoon of lemon zest. Serve with a side of roasted vegetables and a dollop of tzatziki sauce.
* Spicy: Increase the cayenne pepper to 1/2 teaspoon and add 1/4 cup of chopped jalapeños to the marinade. Serve with a side of crispy bacon and sweet potato fries.
* Lemon-Herb: Add 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of chopped parsley to the marinade. Serve with a side of roasted asparagus and quinoa.
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