Rusty Bowers
Chef
00:15
Prep
00:30
Cook
00:30
Inactive Time
01:15
Total Time
Ingredients & Directions
Directions
Coconut and Chipotle Braised Chicken Drumsticks
4
Kosher salt and pepper, to taste
1
Onion, diced
3
Garlic cloves, peeled and smashed with the side of a knife
1 can
Coconut Milk
1 cup
Basmati rice, cooked
1 tablespoon
Whole cilantro leaves
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat your Big Green Egg or grill to 350°F, direct heat.
- Grill the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
- While the chicken is cooking, heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the butter, onion, and garlic, and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add peppers and coconut milk and allow to simmer.
- Once the coconut milk begins to simmer, add the chicken drumsticks and cover the pot with the lid.
- Cook for 20 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone.
- Remove the pot from the grill and allow to cool, uncovered.
- Taste and adjust seasoning.
- Serve the chicken and sauce over the rice and garnish with cilantro and limes.
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Yield: 4
00:15
Prep
00:30
Cook
00:30
Inactive Time
01:15 Total Time
Ingredients
Directions
Coconut and Chipotle Braised Chicken Drumsticks
4
Kosher salt and pepper, to taste
1
Onion, diced
3
Garlic cloves, peeled and smashed with the side of a knife
1 can
Coconut Milk
1 cup
Basmati rice, cooked
1 tablespoon
Whole cilantro leaves
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat your Big Green Egg or grill to 350°F, direct heat.
- Grill the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
- While the chicken is cooking, heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the butter, onion, and garlic, and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add peppers and coconut milk and allow to simmer.
- Once the coconut milk begins to simmer, add the chicken drumsticks and cover the pot with the lid.
- Cook for 20 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone.
- Remove the pot from the grill and allow to cool, uncovered.
- Taste and adjust seasoning.
- Serve the chicken and sauce over the rice and garnish with cilantro and limes.
