Coxinha is one of the most beloved snacks in Brazil, with its crispy crust and juicy chicken filling, it pleases everyone. But how about reinventing this classic and taking it to the barbecue? grilled chicken drumstick It is a version without dough or frying, which combines the succulence of marinated chicken with the smoky flavor of the grill, creating a delicious, creative and lighter option. Ideal as an appetizer or main course at a different barbecue.
Ingredients (Serves 4 to 6 people)
For the drumsticks:
- 1 kg of chicken drumettes
- Juice of 1 lemon
- 4 cloves of minced garlic
- 1 tablespoon sweet or smoked paprika
- 1 teaspoon cumin (optional)
- Salt and pepper to taste.
- 2 tablespoons of olive oil or oil
For the finishing touch (optional):
- Barbecue sauce, garlic sauce or honey mustard sauce for brushing
- Green onions or sesame seeds for decoration
Preparation:
1. Season the drumsticks
In a bowl, mix the garlic, lemon juice, paprika, cumin, salt, pepper and olive oil. Rub well into the thighs and let marinate for at least 2 hours in the fridge. For a more intense flavor, it is best to marinate overnight.
2. Prepare the barbecue
Light the charcoal and wait for it to start to glow. Place the grill at a medium height to prevent the drumsticks from burning on the outside and becoming raw on the inside. If possible, use a rotating grill or double spit to make turning them easier.
3. Roast the drumsticks on the grill
Place the drumsticks on the grill or skewer and roast for about 30 to 40 minutes, turning every 10 minutes to brown evenly. The ideal point is when the skin is golden and slightly crispy, and the chicken is well cooked and juicy inside.
4. Finishing with sauce (optional)
In the last few minutes of grilling, brush a little barbecue sauce or honey mustard on the drumsticks for a shiny, flavorful finish.
Suggested Side Dishes
- Crunchy stuffing
- Simple vinaigrette
- Homemade mayonnaise or garlic sauce
- Grilled garlic bread
- Cabbage or potato salad
Barbecue Tips
- To make it even more special, remove the bone from the chicken wing and stuff it with cream cheese before baking.
- Spread some wood smoke or rosemary over the coals for a smoky aroma.
- Serve with toothpicks or on rustic boards for an attractive look at parties or gatherings.
