Recipe: Spicy Chicken Drumsticks (blender or food processor)

SPICY CHICKEN DRUMSTICKS

3 tablespoons olive oil
3/4 cup cider vinegar
2 teaspoons coarse-grained mustard
1 tablespoon chili powder
1 teaspoon ground cumin
3 cloves garlic, minced
1 teaspoon honey
1 tablespoon minced cilantro, plus extra for optional garnish
1/2 teaspoon salt
12 chicken drumsticks

In a food processor or blender, puree oil, vinegar, mustard, chili powder, cumin, garlic, honey, 1 tablespoon cilantro and salt. Set aside about 1/3 of the mixture to use for basting. Place drumsticks in a shallow baking dish or bowl, pour remaining mixture over them and set aside, turning occasionally, at room temperature for 30 minutes. (May cover and refrigerate for up to 12 hours.)

Preheat grill or broiler.

Remove drumsticks from marinade; discard marinade. Grill or broil drumsticks, turning frequently and basting with reserved mixture, until cooked through, about 15 minutes.

Garnish chicken with cilantro. Serve immediately.

Makes 4 to 6 servings
Adapted from source: The Everything Barbecue Cookbook by B. J. Hanson and Jeanne Hanson