FABIENNE'S BARBECUED 'PAPCINNA' DRUMSTICKS
Cinnamon's subtle flavor complements the basil and paprika's aromas in this original marinade. The apple cider vinegar adds its special touch and ties everything together in a mouthwatering experience. A must try! Basting brings out the flavors so be sure not to omit these steps!
Provided by Fabienne Riesen
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 8h58m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk olive oil, cider vinegar, paprika, basil, celery salt, mustard powder, cinnamon, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add drumsticks, coat with the marinade, squeeze excess air from bag, and seal. Marinate in the refrigerator, 8 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove drumsticks from marinade and shake to remove excess moisture.
- Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
- Cook drumsticks on preheated grill, basting frequently with heated marinade and turning 1/4 turn every 12 minutes, until no longer pink at the bone and the juices run clear, about 48 minutes total. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.5 calories, Carbohydrate 1.9 g, Cholesterol 127.9 mg, Fat 29.8 g, Fiber 1.1 g, Protein 38.7 g, SaturatedFat 6.2 g, Sodium 499 mg, Sugar 0.2 g
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