| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 habanero or Scotch Bonnet chile pepper, cut into 6 to 8 pieces
- 3 scallions, roughly chopped
- 10 fresh thyme sprigs
- 1/4 cup vegetable oil, plus more for the grill
- 2 tablespoons packed light brown sugar
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Kosher salt and freshly ground pepper
- 8 skinless chicken drumsticks (about 2 pounds)
- Lime wedges, for serving
Instructions
- Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight.
- Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of chile or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 295 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 71 mg |
| Sodium | 669 mg |
| Serving Size | 1 of 4 servings |
| Calories | 295 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 71 mg |
| Sodium | 669 mg |
Reviews
Made with chicken thighs instead of drumsticks, turned out juicy and insanely flavorful! Will definitely make again.