Cilantro Lime Chicken Drum Legs

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Cilantro Lime Chicken Drum Legs

Chicken Drum Legs is my favorite part of the chicken to make. There are an abundance of recipes and techniques for cooking them and here I decided to give them an Cilantro Lime Marinade. Also, I broke out my sword skewers can cooked them directly over some nice hot coals (just like the picture shows above). The longest part of this cook is the marinade process because I highly recommend letting the chicken drum legs marinade for a minimum of 4 hours. Let’s jump into the recipe.


– 12 Chicken Drum Legs

(Seasoning for drum legs)

– 2 tablespoons kosher salt

– 1 1/2 tablespoons black pepper


– 1 cup cilantro

– 4 garlic cloves, minced

– 2 1/2 tablespoon dark brown sugar

– 1/4 cup fresh squeezed lime juice

– 1/2 tablespoon red pepper flakes

– 1 tablespoon cumin

– 2 tablespoons Pineapple Tequila Hot Sauce

– 2-3 tablespoons olive oil


1) First your want to prep all of your ingredients for the marinade and the chicken drum legs.

2) Once everything is prepped you want to season your chicken drum legs with salt and pepper. Leave it sit for about 20 mins.

3) Now you create your marinade by combining cilantro, brown sugar, garlic cloves, lime juice, red pepper flakes, cumin, pineapple tequila hot sauce and olive oil. You want to add this all in a blender and blend for a min or two. Let all the mixtures come together for a great flavor. 

4) Place your drum legs into a marinade container and add the marinade. Pour half and mix your drum legs and then add the remaining. Lastly, mix again and then place plastic wrap over the container, or the lid, and place it in the fridge for 4-6 hours.

5) Once the time has elapsed get your drum legs out of the marinade (do not wipe off the marinade, this will be the delicious char on the skin when you grill directly over the coals) and place them on the sword skewers, or leave them as is.

6) Have your charcoal chimney ready and dump half of your hot active coals on one side and the other half opposite to that. You are creating your hot zones and this is done on my Kettle type of grill.

7) Now you want to place the legs, with skewers, in the center of the grill (the coals are ideally on the outer banks of the grill and your chicken will run in-between it. This is the tricky part and requires you to be hands on. You will need to monitor the cook and rotate the chicken every 1 min to 1 min and 30 seconds. This is basically an manual rotisserie but you want to prevent the skin to burn and ruining your cook. If the skin burns to quickly on the outside then your chicken will be raw in the center and you want be able to eat it. 

8) After about 15-20 mins of rotating the drum legs you want to check the temperature during this process to give you an idea of how cooked the center is. When your chicken is 170-175 (this is ideally the temperature I cook my chicken when it’s bone-in) then it is finished and you can remove them and plate them for serving. Before serving, add some fresh cilantro and lime juice for the extra flavor.

9) I know you will absolutely love this recipe and I hope you enjoy!