BBQ Chilli Drunk stick with Avacado Tomato salsa
July 27, 20091 Tbsp canola oil
1 Tbsp ground cumin
2 tsp chili powder
2 tsp brown sugar, packed
1/2 tsp salt
1/2 tsp pepper
1/2 cup cherry or grape tomatoes
1 avocado, peeled and diced
1/4 onion, diced
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
Remove skin from the chicken. Put the drumsticks in a plastic bag and drizzle with oil. Mix together cumin, chili, sugar, salt and pepper and sprinkle over drumsticks. Toss until seasonings coat each drumstick.
Preheat grill to medium heat. Grill the chicken with the lid down, turning once, until full cooked and browned – about 20 minutes or until a thermometer inserted into the chicken reads 170F (77C).
While chicken cooks, combine tomatoes, avocado, onion and cilantro in a bowl. Stir in lime juice. Serve with chicken. Serves 4.
Tip: to quickly remove chicken skin, grab the skin with paper towel and pull. The paper towel gives you a better grip on the skin.
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Note: The salsa very well dissapointed me… but the drumsticks were awesome:D I like the tip at the bottom about the skin. This one I would make again… and maybe try something differnt with the salsa
