Santa Fe Chicken Drumsticks
April 30, 2011 Drumstick Recipes
Drumsticks broiled with a spicy glaze are served with a sour cream salsa mixture.
Broiling drumsticks is a great way to cook them. The intense heat will make the skin crisp, and the skin protects the meat
from the heat so it stays tender and juicy. In most ovens, the broiler must be preheated, and the oven door must be left slightly ajar.The coils will stay bright red the entire time the broiler is on.
Once again, you can make this recipe as mild or as spicy as you’d like. A poblano pepper is a mild substitute for the jalapenos, or you can use habanero or even Scotch Bonnet peppers to increase the heat. Serve with creamy potato salad, fresh fruit, and lots of tortilla chips.
- 2 tablespoons olive oil
- 4 cloves garlic, winced
- 2 jalapeno peppers, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 8 drumsticks
- 1/2 cup sour cream
- 1 cup chunky salsa
- 1 avocado, peeled and chopped
In small saucepan, heat olive oil; cook garlic and jalapenos for 2 minutes. Remove to bowl; add chili powder, cumin, salt, and pepper.
Preheat broiler. Coat drumsticks in oil mixture and place on a sprayed broiler pan.
Broil 8 inches from heat source for 20-25 minutes, turning occasionally; brush with more oil mixture twice during broiling time.
Combine sour cream, salsa, and avocado; serve drumsticks with this mixture for dipping.