Chicken drumsticks and ears of fresh corn, lightly coated with a spice mixture, then grilled.
This recipe is an American « Deep South » classic.
8 | chicken drumsticks | 900 g | |
3 | ears of corn | 900 g | |
3 tbsp | butter, unsalted | 40 g | |
1 clove | garlic, minced | ||
2 1/2 tsp | ground pepper | 8 g | |
1/2 tbsp | ground cumin | 4 g | |
1/2 tbsp | paprika | 5 g | |
1 tsp | cayenne pepper | 3 g | |
1/2 tbsp | salt | 7 g |
per 1 serving (210 g)
Amount % Daily Value |
Calories 370 |
Fat 22 g 34 % |
Saturated
3.8 g
21 % |
Cholesterol 100 mg |
Sodium 650 mg 27 % |
Carbohydrate 18 g 6 % |
Fibre 3 g 14 % |
Sugars 3 g |
Net Carbs 15 g |
Protein 27 g |
Vitamin A 22 % |
Vitamin C 13 % |
Calcium 2 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 0 |
Meat and Alternatives | 3 |
Fats | 4 |
I love this recipe with the spice content. I have made it twice now but have altered the cayanne pepper content down from the suggestion. I have had it with and without the chicken. As a tip I used a brush to spread the spices on the corn to get an even coverage and perhaps a faster application on the corn
Very tastey.
Incredibly, couldn't find any corn at my local IGA - just went with chicken drumsticks. Found that too much of the spice did not stick to the drumsticks - left most in the bowl. In the end, the taste was so-so.