Peruvian Chicken Drum Legs
- 12 Chicken legs
- 1 cup Cilantro
- 2 Jalapeños
- 2 Habaneros
- 2 tbsp Oregano
- 4-5 Cloves Garlic
- 1 tbsp Cumin
- 2 Lemons Juiced
- 2 Blood oranges Juiced
- 2 tbsp Olive oil
- 1/2 cup Mayo
- 3 tbsp Sour Cream
- 2 Jalapeños Seeded and diced
- 3-4 cloves Garlic
- 1 Lime Juiced
- 3/4 cup Cilantro
- 1 tsp Salt
- 1 tbsp Olive oil
- Dry your drum legs by patting them down with a paper towel. The. Score your drum legs, this will allow the marinade to penetrate deeper.
- Combine your marinade and place chicken in a zip lock bag. Pour the marinade in and mix well. Marinade between 4 hours up to 24 hours.
- Create your dipping sauce by blending in a good processor. Place in the fridge to keep fresh. Recommended one hour out of making chicken.
- Set your grill for direct/indirect at 425 degrees.
- Place drum legs direct and grill for 1 min per side and continue to rotate until a nice char is formed. The. Place indirect and bring to an internal temp of 165.
- Plate your drum legs and get your dipping sauce out.
- Serve and enjoy!
EQUIPMENT USED IN THIS RECIPE
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What temperature should I cook chicken to?
The safest minimum temperature that you need to cook your chicken to is 165 degrees.
How do I keep my chicken juicy and flavorful?
There are many ways to make your chicken juicy and flavorful. It depends on which part of the chicken you’re cooking. For breasts, cook them lower and slower. Also, add a marinade. With breast being less fatty than other parts of the chicken, they tend to seem drier than other parts of the chicken. You can also brine your chicken in saltwater.
What is the juiciest piece of chicken?
The simple answer. Thighs. Boneless skinless thighs are a very lean and juicy source of protein. Cooking them on the grill, smoking them or even in the air fryer. They’re all great.