Yes, you read correctly. Drumsticks. As in dark meat. As in the kind of meat I said I didn’t like.
Why did I do it? I wanted to save money. I didn’t want to pay $3.99 for chicken breast, so I caved. $0.99 a pound for chicken thighs and drumsticks? Alright, I’m in.
(yields ~3-4 servings)
10 thin scallions, coarsely chopped
1 habanero chile, seeded and coarsely chopped (DO NOT SUBSTITUTE)
2 tbs. distilled white wine vinegar
1 tbs. fresh thyme leaves
3 medium garlic cloves, chopped
1 1/4 tsp. ground allspice
Kosher salt and freshly ground black pepper
10 chicken drumsticks (~3.5 lbs)
1. Add scallions, habanero, vinegar, thyme, garlic, allspice, pinch of salt and pepper into food processor. Pulse to a thick paste.
2. Transfer paste into large ziplock bag and add drumsticks. Toss to coat and let stand for about 15 to 20 minutes.
3. Make sure rack is in the center of the oven and turn the broiler on high.
4. You can use a broiler pan to ensure crispiness, but I used a regular baking pan and the drumsticks turned out fine. Foil the pan and coat generously with cooking spray.
5. Season both sides of the drumstick with salt and pepper. Arrange on the baking pan, skin side down.
6. Broil chicken for 10 minutes, turn over, and continue to broil until nicely browned in spots (from the paste) ~ 20 minutes total.
If you have a ginormous food processor like me, then cleaning might be a pain in the ass, but trust me, this recipe is totally worth it! You can make these babies for parties, bbqs, tail-gating, etc. The heat is not as intense as you would think since the habanero is seeded, but if you want more heat, just coarsely chop the habanero with seeds and add to the food processor.