SPICY ISLAND CHICKEN DRUMSTICKS

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Our family loves to grill this time of year and I love finding new ways to blend flavors and come up with something amazing. Chicken is so versatile but the challenge is to give it enough flavor, then to not dry it out while cooking it. This recipe delivered just that! I used drumsticks since we love their tender, juicy meat. Then I created a blend of sweet island flavors and added in a good amount of spiciness from El Yucateco Red Hot Sauce. The chicken was fantastic- enough flavor to make it taste great and just enough spice to make things interesting! Everyone- including the Dads at our Father’s Day family dinner loved this recipe.

El Yucateco hot sauces can be found at your local Publix. There are several varieties to choose from, I opted for the classic Red Hot Sauce, which is a great balance of flavor and heat. I also picked up some El Yucateco Green Habenaro Hot Sauce and some El Yucateco Black Label Reverse (a variety that is only available at Walmart) which is also fantastic in this chicken recipe as it already has a delicious smoky flavor.

Spicy Island Chicken Drumsticks

• 2-3 TBSP El Yucateco Red Hot Sauce or Black Label Reverse
• 2 TBSP olive oil
• 2 TBSP orange marmalade
• 2 TBSP Cream of Coconut
• 1 6-oz can Pineapple Juice
• 1 TBSP soy sauce
• 1 tsp onion powder
• 1/4 tsp liquid smoke (omit if you use the El Yucateco Black Label Reverse hot sauce)
• 6-8 chicken drumsticks
• salt & pepper to taste

Combine all ingredients except the chicken and whisk together in a small saucepan. Turn heat on medium high and bring to a boil. Boil for about 5 minutes, then turn heat down and simmer another 5 minutes. Set aside 1/4 cup of the marinade and store in the fridge.

Let cool slightly, then combine the rest of the marinade and chicken drumsticks in an airtight container. Allow chicken to marinade at least 4 hours, turning occasionally.

Preheat grill. Place drumsticks on grill set to medium heat. Drumsticks require a longer cooking time to cook thoroughly so make sure your grill is set to medium! Grill for about 35-40 minutes, turning once every 7-8 minutes. Lightly brush drumsticks once or twice while cooking, using the 1/4 cup of the marinade that was set aside previously. Drumsticks should reach an internal temperature of 185 degrees F. Remove chicken from the grill and allow them to rest 10 minutes prior to serving.

Enjoy!

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El Yucateco Grilling

SPICY ISLAND CHICKEN DRUMSTICKS

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 -8

Author: Jessica & Nellie

Ingredients

• 2-3 TBSP El Yucateco Red Hot Sauce or Black Label Reverse
• 1/4 cup olive oil
• 2 TBSP orange marmalade
• 2 TBSP Cream of Coconut
• 1 6- oz can Pineapple Juice
• 1 TBSP soy sauce
• 1 tsp onion powder
• 1/4 tsp liquid smoke omit if you use the El Yucateco Black Label Reverse hot sauce
• 6-8 chicken drumsticks
• salt & pepper to taste

Instructions

• Combine all ingredients except the chicken and whisk together in a small saucepan. Turn heat on medium high and bring to a boil. Boil for about 5 minutes, then turn heat down and simmer another 5 minutes. Set aside 1/4 cup of the marinade and store in the fridge.
• Let cool slightly, then combine the rest of the marinade and chicken drumsticks in an airtight container. Allow chicken to marinade at least 4 hours, turning occasionally.
• Preheat grill. Place drumsticks on grill set to medium heat. Drumsticks require a longer cooking time to cook thoroughly so make sure your grill is set to medium! Grill for about 35-40 minutes, turning once every 7-8 minutes. Lightly brush drumsticks once or twice while cooking, using the 1/4 cup of the marinade that was set aside previously. Drumsticks should reach an internal temperature of 185 degrees F. Remove chicken from the grill and allow them to rest 10 minutes prior to serving.
• Enjoy!

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