Try serving this spicy barbecued chicken dish for dinner with black beans and rice. The seasoning rub is easy to make and works well on all chicken cuts.
8 chicken drumsticks
1 tbsp olive oil
1 tbsp ground cumin
2 tsp chili powder
2 tsp brown sugar, packed
1/2 tsp salt
1/2 tsp pepper
1/2 cup cherry tomatoes, cut in half
1 avocado, peeled and diced
1/4 onion, diced
2 tbsp coriander (cilantro)
2 tbsp lime juice
Step 1: 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.
Step 2: Preheat barbecue 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.
Step 3: 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.
Reprinted with permission from the Chicken Farmers of Canada.