Grilled Southwestern-Style Drumsticks w/Spicy Corn on the Cob

May 29, 2006 10:49

Grilled Southwestern-Style Drumsticks -- Serves 4

8 chicken drumsticks, skins removed
1 tbl garlic powder
1 tbl onion powder
1 tbl ground paprika
1 tbl chili powder
1 tsp ground cumin
1/2 tsp salt
1 cp dark beer or apple cider

Place the drumsticks, garlic powder, onion powder, paprika, chili powder, cumin, salt and beer or apple cider in a Ziploc bag. Shake well. Refrigerate for 20 mins or up to 24 hours, turning occasionally. I recommend marinating for 24 hrs.

Preheat the grill. Remove the drumsticks from the bag; reserve the marinade. Place the drumsticks on a plate and lightly coat w/non-stick cooking spray. Transfer to the grill.

Cook for 20 mins or until the chicken is no longer pink in the center, turning occasionally and basting w/the reserved marinade.

Prep time: 3 mins
Cook time: 20 mins
Marinate time: 20 mins - 24 hrs

Per serving: 204 cals; 5.7g fat; 1g dietary fiber; 82mg cholesterol; 376mg sodium.

Spicy Corn on the Cob -- Serves 4
4 ears corn, shucked
1/4 tsp ground red pepper
2 tbl balsamic vinegar
1 tbl olive oil

Preheat the grill. Place the corn on a sheet of heavy-duty foil. In a small bowl, stir together the red pepper, vinegar and oil; brush on the corn. Wrap the foil around the corn and place the packet on the grill. Grill for 20 mins or until the corn is hot and cooked through, turning once.

Prep time: 5 mins
Cook time: 20 mins

Per serving: 155 cals; 4.35g fat; 2.7g dietary fiber; 6mg sodium.
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