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Cajun chicken drumsticks with charred pineapple wedges

Name: Cajun chicken drumsticks with charred pineapple wedges
Prep time: 45 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 12 British free-range chicken drumsticks; 2 tsp coarse sea salt; 1 tsp black peppercorns; 6 tsp granulated or demerara sugar; 1 tsp garlic granules; 2 tsp sweet paprika; 1 tsp dried thyme; 2 tsp dried oregano; ¼ tsp cayenne pepper; 1 red chilli, deseeded and coarsely chopped; 1 medium pineapple, peeled with a sharp knife, then cut in half and each half divided into 6 wedges; Olive oil for brushing; Handful coriander; You’ll also need; Pestle and mortar (or use the end of a rolling pin to grind in a bowl); Useful to have; Digital probe thermometer

Easy
June 2021

Easy
June 2021

Test kitchen approved

Serves 4-6
Hands-on time 45 min, plus marinating

Coat chicken drumsticks with a simple Cajun spice rub, then grill or barbecue with fresh, charred pineapple wedges for delicious results.

Love those Cajun spices? Check out our Cajun-style charred salmon with cowboy potatoes.

Nutrition: per serving

Calories: 302kcals
Fat: 9.7g (2.4g saturated)
Protein: 40.6g
Carbohydrates: 12.2g (12.2g sugars)
Fibre: 1.8g
Salt: 1.5g

Nutrition: per serving

Calories: 302kcals
Fat: 9.7g (2.4g saturated)
Protein: 40.6g
Carbohydrates: 12.2g (12.2g sugars)
Fibre: 1.8g
Salt: 1.5g

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Ingredients

12 British free-range chicken drumsticks
2 tsp coarse sea salt
1 tsp black peppercorns
6 tsp granulated or demerara sugar
1 tsp garlic granules
2 tsp sweet paprika
1 tsp dried thyme
2 tsp dried oregano
¼ tsp cayenne pepper
1 red chilli, deseeded and coarsely chopped
1 medium pineapple, peeled with a sharp knife, then cut in half and each half divided into 6 wedges
Olive oil for brushing
Handful coriander

You’ll also need

Pestle and mortar (or use the end of a rolling pin to grind in a bowl)

Useful to have

Digital probe thermometer

Method

Heat/light a barbecue for direct heat (coals arranged in a bank in the middle).
Pat the drumsticks dry with kitchen paper, then put in a large freezer bag or sealable container. Finely grind the salt and pepper and 1 tsp sugar in a pestle and mortar. Add the garlic granules, 1 tsp paprika, thyme, oregano and cayenne pepper, then grind again until fine. Add to the freezer bag/container, then seal and shake to coat the chicken in the spices. Leave to marinate at room temperature for 10 minutes (see Make Ahead).
Add the chilli to the pestle and mortar with the remaining 5 tsp sugar and 1 tsp paprika. Grind together to make a paste, then brush the mixture over the pineapple wedges to coat. Leave to marinate for 15 minutes (see Make Ahead).
Remove the drumsticks from the bag/container. Brush with the oil, then arrange over indirect heat (at the edge of the barbecue) for 20-30 minutes, turning regularly, until crisp and the juices run clear when the thickest part is pierced with a skewer (a probe thermometer should read 70-72°C). Remove the cooked drumsticks to a platter and cover loosely to keep warm.
Brush the pineapple with a little oil, then cook it over direct heat (in the middle of the grill). for 2-3 minutes each side until charred and sticky. Serve with the chicken. Roughly tear the coriander leaves and sprinkle over the drumsticks and pineapple to garnish.

delicious. tips

Don’t want to BBQ? Heat a grill and cook the chicken on a lined grill tray, turning regularly, until cooked through. Cook the pineapple under the grill or heat a ridged griddle pan and cook while the chicken is grilling.

Easy swaps Swap the chicken for large chunks of tofu or halloumi – you may not need to add all the spice mix. If you don’t like chilli, leave it out.
Marinate the chicken and pineapple up to 1 day ahead. Keep chilled in a sealed bag or container until ready to cook.