BBQ Chili Drumsticks With Avocado & Tomato Salsa |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lately I've had a craving for Mexican/Central/South American Food. For a complete meal, serve with Gallo Pinto, or Black Beans with Rice. Ingredients:
8 chicken drumsticks |
1 tablespoon olive oil |
1 tablespoon ground cumin |
2 teaspoons chili powder |
2 teaspoons brown sugar, packed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup cherry tomatoes, cut in half |
1 avocado, peeled and diced |
1/4 onion, diced |
2 tablespoons coriander |
2 tablespoons lime juice |
Directions:
1. Remove the skin from the chicken. Put the drumsticks in a medium bowl or plastic bag. Drizzle them with the olive oil and sprinkle in the ground cumin, chili powder, brown sugar, salt and pepper. Toss to coat.
2. Preheat BBQ. Grill to medium heat. Grill the chicken turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into the chicken reads 165°F
3. While the chicken cooks prepare the fresh salsa; cut the cherry tomatoes in half and place in a medium size bowl. Peel and dice the avocado, dice the onion, mince the cilantro and gently combine all the fresh vegetables. Drizzle with fresh lime juice and toss again. Serve alongside the chicken.
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