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Fabienne's Barbecued 'Papcinna' Drumsticks Recipe

Recipe by: Fabienne Riesen

"Cinnamon's subtle flavor compliments the basil and paprika's aromas in this original marinade. The apple cider vinegar adds its special touch and ties everything together in a mouthwatering experience. A must try! Basting brings out the flavors so be sure not to omit these steps!"

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook48 m
Ready In8 h 58 m

1Whisk olive oil, cider vinegar, paprika, basil, celery salt, mustard powder, cinnamon, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add drumsticks, coat with the marinade, squeeze excess air from bag, and seal. Marinate in the refrigerator, 8 hours to overnight.
2Preheat grill for medium heat and lightly oil the grate.
3Remove drumsticks from marinade and shake to remove excess moisture.
4Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
5Cook drumsticks on preheated grill, basting frequently with heated marinade and turning 1/4 turn every 12 minutes, until no longer pink at the bone and the juices run clear, about 48 minutes total. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Footnotes

Nutrition:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients