Grilled Chicken with Cilantro Marinade

Sheila Nakata


These wonderfully grilled chicken legs get their flavor from the sweetness of brown sugar and spice from the jalapeno and cilantro. If you do not like Cilantro you can substitute the cilantro with coriander. You still achieve a great flavor for a Deliciously wonderful meal.

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★★★★★ 1 vote
15 Min
1 Hr 30 Min


chicken drumsticks


3/4 c
brown sugar, firmly packed
1/2 c
dijon mustard
jalapeno pepper, finely diced
1/2 c
cilantro, fresh, finely chopped, or 2 tbsp coriander
1 tsp
salt and pepper


1In a large measuring cup mix the sugar, mustard, jalapeno, cilantro, salt and pepper together. Place chicken drumsticks in resealable bag and pour marinade over the top, seal bag, turn to completely coat chicken.
Remove air from bag, seal tightly. Place in refrigerator for a least one hour, overnight is best.

2Grill over low heat to medium heat depending on your grill, turning occasionally to achieve doneness and beautiful grill marks. (Cooking over very low heat will take about 1 hour or more to completely cook meat).

3Another option to standing over the grill is to place chicken on grill over medium heat, turning to achieve grill marks. Place in 13 x 9 pan, cover with foil and place in a 250 oven for about 30 to 45 minutes to complete cooking. You will have wonderfully moist chicken either way.

4Do not overcook or your chicken will be dry.

About this Recipe

Course/Dish: Chicken