Equipment

  • 10 chicken drumsticks, washed and dry
  • 4 oz olive oil
  • 4 oz apple cider vinegar
  • 1/2 cup green onions, thinly chopped
  • 2 tsp allspice
  • 2 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger, minced
  • 5 habanero peppers, deseeded and chopped
  • 3 garlic cloves, minced
  • 5 limes, juiced
  • 1 lime, sliced
  • 1/2 cup parsley, chopped

Game Plan

  • To prepare marinade, mix together olive oil, apple cider vinegar, minced garlic, habanero peppers, minced ginger, cinnamon, allspice, salt, green onions and lime juice in a medium-sized bowl.
  • In a large sealable freezer bag, pour 2/3 of the marinade and add in drumsticks. Seal and coat the drumsticks. Cover remainder of marinade and chill with the drumsticks in the fridge for a couple of hours, or overnight is best.
  • To serve, preheat grill and cool drumsticks until internal temperature reaches 165 F. Be sure to turn drumsticks and baste with remaining marinade.
  • Place chicken on large platter, squeeze a couple slices of lime over the top, and garnish with lots of parsley and remaining lime slices.
Beringer Founders' Estate Chardonnay

Pairs well with

Beringer Founders' Estate© Chardonnay

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