HANDS-ON TIME
40 MIN
TOTAL TIME
1 HR 10 MIN
Serves 4 to 6
I know it sounds a little punk rock, but slashing your chicken is a smart way to let the flavors of the marinade seep all the way in. It also helps the meat cook more quickly on the grill and makes sure you get lots of crispy little caramelized bits. I can’t express how much I love it.
Using scissors or a sharp paring knife, slash the drumsticks nearly to the bone in four or five places. Drizzle the drumsticks with olive oil and season generously with salt and pepper. In a small bowl, mix the sugar with the paprika and cumin. Sprinkle the spice-sugar mixture all over the chicken, rubbing it into the slashes. Refrigerate for 30 minutes.
Light a grill and oil the grate. Grill the chicken over medium heat, turning occasionally, until lightly charred and an instant-read thermometer inserted into the thickest drumstick registers 165°F, about 25 minutes. Transfer the chicken to a platter and serve with lime wedges and Roasted Salsa Verde.
TIP If you’re not in the mood to grill, or if you don’t own one, you can also make these drumsticks in the oven. Roast them on a foil-lined baking sheet in a preheated 425°F degree oven for about 30 minutes, until an instant-read thermometer inserted into the thickest drumstick registers 165°F.