Description
These flavorful grilled chicken drumsticks are marinated in a zesty blend of orange juice, beer, lime, and spices to create a juicy and delicious meal perfect for a summer cookout or easy weeknight dinner. The marinade tenderizes the chicken while infusing it with bright citrus and savory notes, then the grill imparts a smoky char and crisp skin.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken drumsticks
- 1 tablespoon steak seasoning
- 1 tablespoon cumin powder
- 2 ounces orange juice
- 12 ounces light beer or lager
Grilling and Seasoning
- 1 tablespoon steak seasoning (remaining)
- Olive oil, for drizzling
- Juice of one lime
- Cracked black pepper, to taste
Instructions
- Marinate the chicken: Season the chicken drumsticks with one tablespoon of steak seasoning and the cumin powder. Place the drumsticks in a deep bowl and pour in the orange juice and beer. Mix to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or for best results up to 24 hours, to allow flavors to penetrate and tenderize the meat.
- Preheat the grill: Remove the chicken from the marinade and discard the marinade. Preheat your grill to a high temperature of 500ºF to ensure a good sear on the chicken skin.
- Season for grilling: Drizzle the chicken drumsticks with olive oil to prevent sticking and help crisping. Sprinkle the remaining tablespoon of steak seasoning and freshly cracked black pepper evenly over the chicken. Squeeze the juice of one lime over the pieces to add a bright, fresh finish.
- Grill the drumsticks: Place the drumsticks skin side down on the hot grill. Cook for 5 minutes to develop a charred crust. Then reduce the grill heat to 400ºF and continue grilling the drumsticks for 20 more minutes. Turn them every 5 minutes to promote even cooking and prevent burning. The chicken is done when it is golden brown, cooked through, and has an internal temperature of 165ºF.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness, but 30 minutes is sufficient if short on time.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165ºF.
- Light beer is recommended for the marinade for its mild flavor, but any lager or pale ale can be substituted.
- If you don’t have a grill, this recipe can be adapted to a grill pan or broiler, adjusting cooking times accordingly.
- Let the grilled chicken rest for 5 minutes after cooking to allow juices to redistribute for juicier results.
