Every little thing’s going to be all right when you serve these spicy little drums! Caribbean flavours, blended together, a little bit of sweet, a little bit of spice with some lime and some coconut.
| 2 tbsp | (30 mL) Brown sugar |
| 1 tsp | (5 mL) Salt |
| 2 tsp | (10 mL) Allspice |
| 1 tsp | (5 mL) Cayenne |
| 1 tsp | (5 mL) Fresh ground pepper |
| 1 tsp | (5 mL) Onion powder |
| 1/2 tsp | (2 mL) Cinnamon |
| 1/2 tsp | (2 mL) Garlic powder |
| 1/2 tsp | (2 mL) Dried thyme |
| 1 tbsp | (15 mL) Paprika |
| 4 tbsp | (60 mL) Lime juice |
| 2 tbsp | (30 mL) Coconut oil, melted |
| 1 Pkg | Maple Leaf Prime Naturally® Chicken Drumsticks |
| PAPAYA AND RED BEAN SLAW: | |
| 1/2 | Papaya, diced |
| 1/2 | (19 oz/540 mL) can red beans, drained and rinsed |
| 3 tbsp | (45 mL) Fresh lime juice |
| 3 | Green onions, thinly sliced |
| 1 | Red pepper, diced |
| 1/4 cup | (60 mL) Chopped cilantro |
| Salt and pepper |
PREHEAT BBQ to medium. Lightly coat the grill with non-stick cooking spray. Whisk together the first 10 ingredients to make a dry spice rub.
DRIZZLE the drumsticks with lime juice and coconut oil. Sprinkle 2-3 tbsp (30-45 mL) of the spice rub over the drumsticks and rub chicken to coat.
GRILL chicken, turning frequently for 20-25 minutes or until evenly char-grilled and cooked to an internal temperature of 185°F (85°C).
TOSS together all of the ingredients for the slaw and serve with grilled chicken.
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