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.
Notes from the Test Kitchen:
Definitely make these at your summer cookouts. The slow cooked chicken legs are moist and juicy. The sweetness of the sugar and the bold, spicy flavor of the mustard is a great combination. You definitely taste the jalapeno, but doesn't add any heat.
brown sugar, firmly packed
jalapeno pepper; finely diced
cilantro, fresh; finely chopped, or 2 tbsp coriander
1In a large measuring cup mix the sugar, mustard, jalapeno, cilantro, salt and pepper together.
2Place chicken drumsticks in a 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.
3Grill over low heat to medium heat depending on your grill, turning occasionally to achieve doneness and beautiful grill marks.
4Cooking over very low heat will take about 1 hour or more to completely cook meat.
5Another option, instead of standing over the grill, is to place chicken on grill over medium heat and turn to achieve grill marks. Place semi-cooked chicken 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.