We think chicken drumsticks are a seriously underrated food: They have much more flavor than the more popular chicken breasts, you can eat them with your fingers, and they are usually inexpensive. For a bit of exotic allure that will hopefully improve their image, we serve them with a Moroccan-inspired mixture of oranges and olives enlivened with lemon juice, garlic, and hot peppers.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|2 large oranges||1 teaspoon minced fresh garlic|
|1/2 cup pitted green olives||1 teaspoon red pepper flakes|
|Juice of 1 1/2 lemons (about 1/3 cup)||Kosher salt and freshly cracked black pepper|
|1/4 cup extra virgin olive oil||8 chicken drumsticks|
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-low, you’re ready to cook.
Use a vegetable peeler to remove the zest from both oranges. Mince the zest and set it aside. (You should have about 2 tablespoons of zest.) With a sharp knife, remove and discard all of the white pith from the oranges. Working over a medium-size bowl to catch the juice, cut between the section membranes of each orange to remove each section whole, taking care to remove any seeds. Add the sections to the juice together with the olives, lemon juice, olive oil, reserved zest, garlic, red pepper flakes, and salt and pepper to taste; mix well and set aside.
Sprinkle the drumsticks generously with salt and pepper, then place them on the grill directly over the coals and cook for 12–14 minutes, rolling them around to ensure even browning. To check for doneness, poke the meat with your finger to test its firmness; if you’re unsure, cut into the thickest part of the largest drumstick to be sure it’s opaque all the way through, with no redness near the bone.
Arrange the drumsticks on a platter and spoon the orange-olive mixture over and around them.
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