Mexican Chicken Drumsticks

Ingredients

• 1 kg Chicken drumsticks (Preferably boneless, skin left on)
• 100 g Bell peppers (green and red mix) (Fresh or frozen, diced)
• 1 branch Rosemary (Fresh, coarsely chopped)
• 4 c. à soupe Olive oil (For the base of the marinade)
• 4 c. à soupe Sunflower oil (Complements olive oil for texture)
• 1 c. à café Salt
• 1 c. à café Cayenne pepper (Optional, adjust to taste)
• 1 c. à café Sweet paprika
• 1 c. à café Provençal herbs
• 1 c. à café Ground black pepper
• 1 c. à café Garlic powder

Instructions

1. Prepare the Marinade

   In a bowl, combine the 4 tbsp olive oil, the 4 tbsp sunflower oil, the chopped rosemary, salt, cayenne pepper, paprika, Provençal herbs, black pepper, and garlic powder until a homogeneous consistency is achieved.

   Time: PT5M

2. Cut the Bell Peppers

   If using fresh bell peppers, wash them, remove the seeds, and dice them into small cubes. If using frozen peppers, let them thaw slightly.

   Time: PT5M

3. Coat the Drumsticks

   Place the chicken drumsticks in the bowl with the marinade, add the diced peppers, then mix with hands or tongs so each piece is well coated.

   Time: PT5M

4. Marinate

   Cover the bowl with plastic wrap and let rest in the refrigerator for 1 to 2 hours, ideally 1½ hours, turning the drumsticks halfway through the marination for even absorption.

   Time: PT1H30M

5. Preheat the Air Fryer

   Preheat the air fryer to 200°C for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

6. Arrange the Drumsticks in the Air Fryer

   Remove the drumsticks from the refrigerator, lightly drain them, and place in a single layer in the air fryer basket. Brush the top with the remaining marinade.

   Time: PT2M

7. Cooking

   Cook the drumsticks for 25 minutes at 200°C, turning them halfway through (after 12‑13 minutes) so they are browned on each side.

   Time: PT25M

   Temperature: 200°C

8. Check the Doneness

   Pierce the drumstick with a knife or meat thermometer; the internal temperature should reach at least 75°C and the juices should be clear.

   Time: PT2M

9. Serve

   Arrange the drumsticks on a platter, serve with fries, mash, or a green salad, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bell peppers (green and red mix): Sweet paprika, Mild chilies
• Instead of Rosemary: Thyme
• Instead of Olive oil: Avocado oil, Canola oil
• Instead of Sunflower oil: Canola oil
• Instead of Cayenne pepper: Hot paprika, Espelette pepper
• Instead of Sweet paprika: Smoked paprika
• Instead of Provençal herbs: Italian herb blend
• Instead of Ground black pepper: White pepper
• Instead of Garlic powder: Fresh minced garlic

Equipment Needed

• Mixing bowl
• Wooden spoon or whisk
• Cutting board
• Chef's knife
• Air fryer
• Kitchen tongs
• Meat thermometer (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 1 hour so the spices infuse the meat.
• Preheat the air fryer to 200°C before cooking.
• Turn the drumsticks halfway through cooking for even browning.
• Check that the internal temperature reaches 75°C to ensure food safety.

Chef Tips from the Video

• Add a splash of lime juice just before serving for a fresh touch.
• Sprinkle with chopped fresh cilantro for extra color and flavor.
• For a smoky flavor, use smoked paprika instead of sweet paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days.

Freezer: Marinated raw drumsticks can be frozen for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and keep it in the refrigerator.
• Marinate the chicken overnight for even more intense flavors.
• Marinated drumsticks can be frozen before cooking; thaw in the refrigerator before cooking.