Peruvian Chicken Drum Legs
Ingredients
- 12 Chicken legs
Marinade
- 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
Dipping Sauce
- 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
Instructions
- 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!