INGREDIENTS
- 2kg (4.4lb) chicken drumsticks
- 24g sea salt (preferably fleur de sel)
- 2g black pepper
- 1 tsp dried rosemary
- 200ml sweet red wine
- 1 tbsp mild mustard
- 1 tbsp tomato paste
- 50ml sunflower oil
PREPARATION
Firstly, pour sweet red wine over the drumsticks and mix. Wait for 20-30 minutes, until they absorb as much wine as possible. Then, cover every drumstick with a mixture of mustard and tomato paste. Add the spices gradually and mix to spread on each side. Lastly, pour sunflower oil over the drumsticks, mix and refrigerate for 2-3 hours to marinate them.
COOKED ON amber.q A
COOKING
Pile up the charcoals you need inside the fire cabin of your charcoal grill, add kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke.
Until they are fully lit, you’ll have the time you need to skewer the drumsticks. Skewer them on an angle and tie their edges on the spit, as shown in the video, so that the spits can rotate properly.
Spread the charcoals inside the fire cabin and in case the heat is too strong, throw some ash on them to reduce it. Grill on medium-high heat. You can know if the temperature is right if you can hold your hand over the charcoals close to the spits, for 3-4 seconds.
Grill on rotation along with vegetables, such as tomatoes, peppers, potatoes, etc. While grilling, check the internal temperature. When it’s above 75⁰C (167⁰F), remove from the charcoal grill and remove the spits. Cover the drumsticks for a few minutes. Serve with grilled vegetables and seasonal raw salads.
A glass of wine and good company are essentials.
Happy grilling everyone!
