BBQ Chili Drumsticks with Avocado & Tomato Salsa
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
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.
|Per 200 g serving||Amount|
|Saturated Fat||3 g|
|Per 200 g serving||% Daily Value|