Cajun chicken drumsticks with charred pineapple wedges
- June 2021
- 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.
- 9.7g (2.4g saturated)
- 12.2g (12.2g sugars)
- 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
- 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.
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.
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