Ingredients
3 – 4 lbs chicken drumsticks (about 8 drumsticks)
2 TBs olive oil
2 TBs honey
2 TBs apple cider vinegar
½ lemon juiced
8 garlic cloves, minced
2 dried chipotle chiles, minced or ground
1 TB tomato paste
1 TB ground cumin
2 tsps ground coriander
2 tsps paprika
2 tsps salt
1 tsp ground turmeric
1 tsp ground cinnamon
¼ tsp cayenne
Instructions
In a large bowl, whisk together the olive oil, honey, apple cider vinegar, lemon juice, garlic, chipotle chiles, tomato paste, cumin, coriander, paprika, salt, turmeric, cinnamon, and cayenne pepper. Add the chicken to the bowl and mix together with your hands until thoroughly coated. Cover and let sit at room temperature for half an hour or overnight in the refrigerator.
(NOTE: you can use a ziplock bag instead, particularly if storing in the refrigerator overnight ~ IF marinating in the refrigerator, take out half an hour before grilling!).
Preheat the grill on medium-high, bringing the temperature to between 400°F and 425°F. Add the drumsticks and grill, turning every 5 minutes or so. Grill until they reach an internal temperature of 165°F ~ about 30 to 40 minutes. Remove from the grill and serve!
Enjoy!
Notes
You can cook these in the oven. Preheat the oven to 425°F. Place a wire rack on top of a baking sheet (line the baking sheet in aluminum foil if you want an easier clean up!). Evenly spread the chicken on the wire rack and bake for about 40 minutes or until the chicken reaches an internal temperature of 165°F. Enjoy!
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