Fresh pepper glaze for grilled chicken. These drumsticks practically fly off the plate
- 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
- In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving.
- Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 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.
2 chicken drumsticks: 361 calories, 12g fat (3g saturated fat), 95mg cholesterol, 494mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 29g protein.