Grilled chicken drumsticks and green and grape chutney
It’s a challenge to grill chicken drumsticks without burning them to a crisp on the outside and leaving the inside squeamishly pink. The fat on the chicken flairs up to the point of turning into a smokey inferno while your back is turned. I’m guilty of that, I admit, but I promised myself that this time would be different and I would essentially babysit the drumsticks until they were perfect.
I took a risk with my green and grape chutney. First, I’ve never made chutney before and second, I wasn’t sure if the lady of the house would approve of these strange tastes I was experimenting with. Luckily everything worked out. The chutney was surprisingly exotic and my chicken was crisp and juicy.
I added grapes to the mix to achieve more sweetness and they were a pleasant addition. I’ve never cooked with grapes before so it was a gamble. I served the chicken over rice so that it would soak up the chutney and chicken juice. Sprinkle with chopped green onions. Delicious!
- Handful of cilantro
- ⅔ cup of chopped onion
- 3 gloves garlic
- 2½ tsp honey
- 1½ tsp apple cider vinegar
- 1 tsp lemon juice
- ¼ tsp red pepper flakes
- 8-10 purple grapes chopped
- 1 tsp mild curry powder
- Salt and pepper
- 4 tsp water
- 1 cup of cooked white rice
- 4 chicken drumsticks
- 2 green onions (green parts) for garnish
- To make the chutney-
- Mix the cilantro, onion, pepper flakes, lemon juice, and water in a food processor. Pulse until a paste. Pour the paste into a small sauce pan and heat on low. Add the honey, chopped purple grapes, curry powder, and apple cider vinegar. Stir to mix and heat thoroughly until the grapes have broken down somewhat (about 5 minutes). Remove from heat and reserve ¼ of a cup of the chutney for basting the chicken with on the grill.
- The chicken-
- Preheat grill to medium. Baste the chicken with some of the reserved chutney mixture and put on grill. Turn the chicken a lot to prevent flare ups and burning. Grill 8-10 minutes and baste the chicken some more with the additional chutney. Grill an additional 8-10 minutes until the chicken reaches an internal temperature of 174 degrees.
- Serve the chicken over white rice if available. Pour the original chutney (not the grill baste) over the chicken drumsticks and rice. Enjoy.