Food Network Magazine - (09)September 2020

ACTIVE: 30 min l TOTAL: 30 min (plus 8 hr marinating) l

1 habanero or Scotch Bonnet chile pepper,

cut into 6 to 8 pieces

3 scallions, roughly chopped

10 fresh thyme sprigs

¼ cup vegetable oil, plus more for the grill

2 tablespoons packed light brown sugar

2 tablespoons distilled white vinegar

½ teaspoon ground allspice

½ teaspoon ground cloves

Kosher salt and freshly ground pepper

8 skinless chicken drumsticks (about 2 pounds)

Lime wedges, for serving

1.

2.

20 to 25 minutes. Serve with lime wedges.

Make drumsticks the star

of your next cookout.

110 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

PHOTO: RALPH SMITH; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

GRILLED JERK CHICKEN DRUMSTICKS

SERVIES: 4

Combine the chile, scallions, thyme, vegetable oil, brown sugar,

vinegar, allspice and cloves in a large bowl and mix until the sugar

dissolves. Stir in 1'12 teaspoons salt and a few grinds of pepper.

Add the chicken and massage the marinade into the meat, 1 to

2 minutes. Cover and refrigerate at least 8 hours or overnight.

Preheat a grill to medium. Oil the grates. Remove the chicken

from the marinade, shaking off any large pieces of chile or

scallion. Season al l over with salt and pepper. Grill, covered,

turning often, until the chicken is browned and cooked through,

'