Rating
Published Apr 2nd
Prep 10m Cook 48m Additional 8h Ready In 8h 58m
Servings 4 servings Calories 437.5
Cinnamon’s subtle flavor complements the basil and paprika’s aromas in this original marinade. The apple cider vinegar adds its special touch and ties everything together in a mouthwatering experience. A must try! Basting brings out the flavors so be sure not to omit these steps!
Recipe Ingredients
- ¼ cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon paprika
- 1 tablespoon basil
- 1 teaspoon celery salt
- 1 teaspoon mustard powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes
- 8 chicken drumsticks
Cooking Directions
- 1 Whisk olive oil, cider vinegar, paprika, basil, celery salt, mustard powder, cinnamon, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add drumsticks, coat with the marinade, squeeze excess air from bag, and seal. Marinate in the refrigerator, 8 hours to overnight.
- 2 Preheat grill for medium heat and lightly oil the grate.
- 3 Remove drumsticks from marinade and shake to remove excess moisture.
- 4 Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
- 5 Cook drumsticks on preheated grill, basting frequently with heated marinade and turning 1/4 turn every 12 minutes, until no longer pink at the bone and the juices run clear, about 48 minutes total. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
- Calories 437.5
- Carbohydrate 1.9 g
- Cholesterol 127.9 mg
- Fat 29.8 g
- Fiber 1.1 g
- Protein 38.7 g
- Saturated Fat 6.2 g
- Sodium 499 mg
- Sugar 0.2 g