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. Remove from heat (it will thicken up once cooled) and set aside 1/2 cup for serving.
- Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium-high heat for 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. Yield: 6 servings.
*Taste of Home Magazine, April/May 2016