Description
Bottled hot sauce isn't my thing, so I developed a fresh pepper glaze for grilled chicken. These drumsticks practically fly off the plate. —Kristeen DeVorss, Farmington, New Mexico
Ingredients
- 1 jar (10 ounces) red jalapeno pepper jelly
- 1/4 cup lime juice
- 12 chicken drumsticks (about 3 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving.
- Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.
