Serves 4 (serving size: 2 drumsticks and about 2 tablespoons pesto)
Photo: Johnny Miller; Styling: Sarah Smart
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
8 skinless chicken drumsticks
2 1/2 tablespoons crumbled Cotija cheese
2 tablespoons water
4 teaspoons lime juice
4 teaspoons olive oil
3/8 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves
1 serrano chile, seeded
1/2 bunch cilantro (including stems)
How to Make It
Preheat grill to high heat. Combine 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon kosher salt, and ground red pepper; sprinkle over chicken drumsticks. Place drumsticks on grill rack coated with cooking spray. Cover and grill 3 minutes or until charred; reduce heat to medium. Grill 18 minutes or until a thermometer inserted into the thickest part registers 160°, turning occasionally.
Combine cheese, water, lime juice, olive oil, cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, garlic cloves, serrano chile, and cilantro in a blender. Process until sauce is smooth. Serve sauce on the side for dipping.
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