Zingy Drumsticks
Chicken is delicious, inexpensive and versatile — and kids love it. Send 2 or 3 cold drumsticks in a plastic container along with your child's favourite cut-up vegetables, some crackers or a granola bar, some fruit and a slice of cheese.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 129 |
| pro | 18 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 65 mg |
| sodium | 165 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 2% |
| folate | 3% |
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4 lb (2 kg) chicken drumsticks (about 24)
Cumin Rub:
2 tbsp (25 mL) ground cumin
2 tbsp (25 mL) crumbled dried oregano
2 tsp (10 mL) packed brown sugar
2 tsp (10 mL) pepper
3 cloves garlic, minced
1/4 tsp (2 mL) salt
Preparation:
Using paper towel, grab chicken skin at wide end; pull down then cut off at joint.
Cumin Rub: In large bowl, combine cumin, oregano, sugar, pepper, garlic and sa< add chicken and toss to coat. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when chicken is pierced, about 35 minutes.
Additional Information
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Variations
Cumin Pork Chops: Substitute 12 bone-in pork loin chops for the chicken; continue with recipe, grilling until just a hint of pink remains inside, about 8 minutes.Cumin Flank Steak: Substitute 2 lb (1 kg) flank marinating steak for the chicken; continue with recipe, grilling until browned but still pink inside, 8 to 10 minutes. Let stand for 5 minutes before slicing thinly across the grain.
Source
Canadian Living Magazine: June 2004
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