Now that the weather is hotter than ever here in Phoenix, i’m trying to make every attempt possible to not turn on the oven.
It’s not that I don’t like to bake… because that we incredibly inaccurate to say. It’s just that I don’t like to sweat in a furnace when I make my dinner. Goodness knows that it’s entirely too hard to get that heat out of the house, and I love being cool as a cucumber.
One of my favorite items to throw on the grill is chicken, and with this chili lemon garlic sauce, these drumsticks make me want to grill every single day. Once you have this chicken you will never ever ever EVER go back to eating regular drumsticks – these are SO INCREDIBLE.
Head into our pantry and one of the most used spices is Tajin seasoning – we pick ours up at the hispanic market in our area along with dried chiles, and other spices.
Fire up the grill – this is the BEST way to chow down some drumsticks!
- 1 dozen drumsticks
- Tajin (chile lime seasoning) OR substitute red chile flakes
- Salt and Pepper
- 3 Tbsp olive oil
- 6 cloves garlic, minced
- 1/4 C. unsalted butter
- 1 Tbsp red wine vinegar
- 2 Tbsp hot sauce
- 1 Tbsp dried oregano
- juice of 1 1/2 lemons
- Spread the drumsticks on a baking sheet and season with Tajin, salt, and pepper on both sides.
- Sprinkle with additional red pepper flakes, if desired.
- Prepare the grill for grilling -- once heated to 250 degrees F, place the chicken on the grate skin side up. Make sure they are evenly spaced out.
- Cook the chicken for 45-50 minutes until it's close to being done. While it's cooking, heat the olive oil in a small skillet and add the remaining sauce ingredients.
- Reduce heat and cover.
- Once the chicken reaches an internal temp of 165 degrees F, transfer to the other side of the grill and brush with the sauce. Rotate and brush on the other side.
- Transfer to a plate, and pour any remaining sauce over the top.
Recipe adapted from Hispanic Kitchen
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