Marinade for Chicken Drumsticks
A beer, olive oil, garlic, and spice marinade for juicy grilled chicken drumsticks.
Ingredients
- 2 garlic cloves minced
- 1/2 cup olive oil
- 1 can or bottle beer or substitute 3/4 cup apple cider vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 9 chicken drumsticks
Instructions
- Whisk garlic, olive oil, beer, sea salt, black pepper, cumin, paprika, and cayenne together in a bowl or zip-top bag.
- Add chicken drumsticks and turn to coat every piece with marinade.
- Cover or seal and refrigerate at least 8 hours or overnight, turning occasionally so the marinade touches all sides.
- Remove drumsticks from marinade and pat lightly dry before cooking.
- Grill over medium heat, turning often, until the skin is browned and the chicken reaches 165°F internally.
- Rest a few minutes before serving.
Notes
Pat the drumsticks dry before grilling so the skin browns instead of steaming. Medium heat works better than high heat because garlic and paprika can burn before the chicken cooks through. Marinate up to 24 hours, or freeze the raw chicken in the marinade and thaw overnight before cooking. Cooked leftovers keep in the refrigerator for up to 4 days.
