When you’re grilling drumsticks, you end up walking a fine line: A low temp is necessary for keeping the dark meat tender, but there’s a lot of skin, which you want to crisp up. For the best of both worlds, tenderize the drumsticks in this pineapple-forward marinade, made with shallots, garlic, shrimp paste, and coconut cream (not to be confused with cream of coconut, which is sweetened and used in cocktails). Then grill the marinated drumsticks over indirect heat to ensure juiciness and then hit them (and some pineapple slices) over direct heat for a few minutes to get the skin crackly. —Rachel Gurjar
What you’ll need
Blender
$49 $40 At Amazon
Charcoal Grill
$100 $90 At Amazon
Heat Resistant Leather Gloves
$17 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Basting Spoon
$22 At Amazon
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Make a ½"-deep cut along each side of each drumstick (this will help the marinade penetrate quickly into the flesh) and place in a large bowl; set aside while you make the marinade.
Step 2
Purée shallots, garlic, coconut cream, lime juice, salt, red pepper flakes, shrimp paste, half of the pineapple slices, and 2 Tbsp. oil in a blender to a smooth paste. Set 1 cup marinade aside; pour remaining marinade over reserved drumsticks. Toss until drumsticks are completely coated in marinade. Let sit 15 minutes.
Step 3
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate; arrange drumsticks over indirect heat. Baste chicken with reserved marinade, then cover and grill 20 minutes.
Step 4
Uncover grill and turn drumsticks over. Baste one more time with marinade, then cover and grill until drumsticks are golden brown and an instant-read thermometer inserted into the thickest part of a drumstick registers 165°, 25–30 minutes.
Step 5
Move drumsticks over direct heat and grill, turning halfway through, until golden brown and charred in spots, about 4 minutes. Transfer drumsticks to a large platter.
Step 6
Arrange remaining pineapple slices on grate over direct heat and grill, turning halfway through, until golden brown and lightly charred in spots, about 5 minutes. Remove from heat and arrange over and around drumsticks.
Step 7
Top pineapple and drumsticks with cilantro and serve with lime wedges for squeezing over.
Recipe notes
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