Smoky Tea Marinated Chicken Drumsticks
These easy to make chicken drumsticks are rubbed in a dry marinade of black tea, chili powder, and smoked paprika.
heaping tbsp Steeped Tea Smoky Tea-Aki Rub
Chopped fresh cilantro
Rinse chicken drumsticks and pat dry with paper towel.
Rub with oil, then with tea blend, then with brown sugar, and refrigerate for at least an hour or overnight.
Heat grill on high, then turn it to medium-low and grill chicken drumsticks, turning often.
The brown sugar will give a nice char, but be careful not to burn.
I like to brown the drumsticks on the direct heat, and then turn off one of the burners, put the lid down, and cook the chicken with indirect heat.
The drumsticks should take about 30 minutes to cook through.
If you aren't sure, a thermometer should read 180 in the plumpest part of the drumstick.
Remove from grill and scatter with chopped cilantro and wedges of fresh lime for squeezing.
*If you can't find the tea marinade, you can make your own by combining:
¼ cup black tea leaves,
1 tbsp smoked paprika
1 tbsp chili powder
½ tsp course salt
½ tsp black pepper.
Recipe and Photos by Colleen Milne