Portuguese Piri-Piri Chicken Drumsticks with Grilled Corn

Ingredients

• 1 kg Chicken drumsticks (With skin, blanched before cooking)
• 5 g Sea salt (For the marinade)
• 5 g Brown sugar (For the sauce)
• 2 cloves Garlic (Crushed)
• 4 g Portuguese piri‑piri mix (Contains salt, brown sugar, garlic, red chili, paprika, black pepper, mustard, lemon, smoked salt)
• 10 drops Tabasco (Approximately 0.5 ml)
• 120 g Ketchup
• 50 g Honey
• 2 g Espelette pepper (Finely ground)
• 2 g Smoked sweet paprika
• 1 small Onion (Sliced)
• 200 g Olive oil (Approximately 200 ml)
• 2 ears Corn on the cob (Peeled, blanched 5‑10 min)
• 20 g Butter (For sautéing the corn)
• to taste Black pepper

Instructions

1. Blanch the chicken drumsticks

   Place the drumsticks in a large pot, cover with cold water, bring to a boil, let boil for 5 minutes then remove from heat and let cool for a few minutes.

   Time: PT10M

2. Prepare the piri‑piri sauce

   In a bowl, combine the ketchup, honey, Tabasco, piri‑piri mix, Espelette pepper, smoked sweet paprika, sliced onion, crushed garlic, sea salt, brown sugar and olive oil until you obtain a homogeneous sauce.

   Time: PT10M

3. Coat the drumsticks with the marinade

   Drain the blanched drumsticks, place them in the sauce bowl and coat them completely. Let rest for 5 minutes so the sauce adheres well.

   Time: PT5M

4. Oven cooking

   Preheat the oven to 230°C. Arrange the drumsticks on a baking sheet lined with parchment paper and bake for 35 minutes, turning halfway through. Check doneness: the meat should be tender and the juices clear.

   Time: PT35M

   Temperature: 230°C

5. Prepare the corn

   Boil the corn cobs for 5‑10 minutes until tender. Drain, pat dry lightly, then brown them for 3‑5 minutes in a skillet with butter. Optional: lightly caramelize with a kitchen torch.

   Time: PT10M

6. Plating and serving

   Arrange the drumsticks on a platter, drizzle with any remaining sauce, add the corn cobs around and sprinkle with a little black pepper. Serve immediately, hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken drumsticks: Chicken thighs
• Instead of Sea salt: Fine salt
• Instead of Brown sugar: White sugar
• Instead of Garlic: Garlic powder
• Instead of Portuguese piri‑piri mix: Espelette pepper + paprika + smoked salt
• Instead of Tabasco: Hot sauce
• Instead of Ketchup: Tomato sauce
• Instead of Honey: Maple syrup
• Instead of Espelette pepper: Hot paprika
• Instead of Smoked sweet paprika: Smoked paprika
• Instead of Onion: Shallot
• Instead of Olive oil: Sunflower oil
• Instead of Corn on the cob: Canned corn
• Instead of Butter: Margarine

Equipment Needed

• Large pot
• Mixing bowl
• Whisk or wooden spoon (optional)
• Baking sheet
• Oven
• Skillet
• Kitchen torch (optional)
• Chef's knife
• Cutting board
• Colander
• Measuring spoon

Critical Steps — Do Not Skip

• Blanch the chicken drumsticks to remove blood and pre‑cook the meat.
• Oven cooking at 230°C for 35 minutes to achieve juicy meat and a golden skin.

Chef Tips from the Video

• Leave the chicken skin on during cooking for more flavor and crunch.
• Use an authentic Portuguese piri‑piri blend for a more authentic taste.
• A small splash of lime juice just before serving adds freshness that balances the heat.

Troubleshooting

Storage

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

Freezer: Wrap cooked drumsticks in aluminum foil then freeze for 2 months.

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

Make-Ahead Tips

• Prepare the piri‑piri sauce the day before and keep it refrigerated.
• Marinate the drumsticks up to 24 hours in advance to intensify flavors.
• The corn can be blanched ahead of time and simply reheated in the skillet before serving.