I love grilling when the warm weather rolls around. If I could grill all meals I would. Hey kids, grilled cereal for breakfast! I love the smokey charred flavor the grill adds and I love the absence of pans from cooking on the stove. It’s a win win.
The party guests: chicken legs, cumin, limes, garlic, cayenne pepper, fresh parsley, paprika, salt, pepper, bud light lime and olive oil.
Mix up all the marinade ingredients and dunk those chicken legs in. I stuck them in the marinade the day before and let them hang out for about 22 hours. I gave them a shake and a swirl overtime I opened the fridge, just to help them get evenly marinated. I recommend at least 8 hours of marinade time to really let those flavors soak in.
Heat up your grill and get to cooking. I lightly oiled my grill grates before cooking the chicken. I didn’t want to lose that wonderful chicken skin! Grill time is about 25 minutes. I turned them 4 times to get a nice char on all sides. You want the internal temperature to be 170 degrees. If you don’t have a meat thermometer handy, when the juices run clear you’re all set. Starve with a fresh squeeze of lime juice.
Bud Light Chicken
8-10 chicken drumsticks
1/2 cup olive oil
2 tsp paprika
1 tsp ground cumin
1/2 tsp cayenne
1 tsp ground black pepper
1 tsp garlic, minced
Juice of 1 lime
1 bottle of beer
handful of chopped fresh parsley
Salt to taste
- Mix together all the ingredients together to make a marinade. Give the marinade mixture a good stir to mix it all together and taste it. Then add some salt according to your taste but don’t be skimpy.
- Massage the marinade into all the pieces of chicken. Let the chicken marinate for at least a couple of hours in the fridge, overnight would be best to let the chicken absorb all the flavors.
- Once the chicken has marinated simply throw them on the grill (make sure to oil the grill so the chicken doesn’t stick) for 25-30 minutes turning over the pieces until the internal temperature is above 170F.
- Serve them up hot and garnished with a squeeze of lime.