Ecomely

Language

Grilled Chicken Drumsticks (pilon de poulet grillé): recipe illustration
Meat

Grilled Chicken Drumsticks (pilon de poulet grillé)

Chicken drumsticks marinated with garlic, chili and spices, grilled until the skin is crisp and the meat is juicy. It is one of the great classics of Ivorian street grills.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Make shallow cuts in each drumstick so the marinade can penetrate well.
  2. Blend the garlic, chilies, onion, ginger, lemon, oil and spices to make a marinade.
  3. Coat the drumsticks in the marinade, cover and refrigerate for at least 2 hours, ideally overnight.
  4. Preheat the oven to 200 °C (400 °F) or use the oven grill. Place the drumsticks on a rack set over a baking sheet lined with parchment paper.
  5. Bake for 30 to 35 minutes, turning the drumsticks halfway through, until the skin is golden and the meat is no longer pink at the bone.
  6. Let rest for 3 minutes and serve with the attiéké and salad.

Variations and tips

Barbecue version. Cook the drumsticks on a barbecue over medium heat, lid closed, for 25 to 30 minutes, turning often.

With what's available here. If attiéké is hard to find, white rice or cassava semolina make a good accompaniment.

More ideas

Kédjénou1 h 35 · 4 serv.Alloco with Beef (alloco bœuf)50 min · 4 serv.Aloko au poulet (aloko poulet braisé)50 min · 4 serv.Attiéké with grilled fish (attiéké poisson)55 min · 4 serv. · budget-friendlyAttiéké with grilled chicken1 h · 4 serv.Fish in Eggplant Sauce (Poisson sauce d'aubergine)1 h 05 · 4 serv.Sauce bawin (cassava leaf stew)1 h 25 · 4 serv.Alloco with eggs30 min · 4 serv. · budget-friendly

Original Ecomely recipe.