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.
Preheat 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 (74°C).
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.
- Serves: 4
- Prep Time:
- Cook Time:
- 8 chicken drumsticks
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) cumin, ground
- 2 tsp (10 mL) chili powder
- 2 tsp (10 mL) brown sugar, packed
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) pepper
- 1/2 cup (125 mL) cherry tomatoes, halved
- 1 avocado, peeled, diced
- 1/4 onion(s), diced
- 2 tbsp (30 mL) cilantro, fresh
- 2 tbsp (30 mL) lime juice
For a complete meal, serve with black beans and rice. This seasoning rub is a snap to put together and it works well on all chicken cuts.