Grilled chicken drummette skewers

Grilled chicken drummette skewers

Espetinho de drumet de frango grelhado

By
From
South American Grill
Serves
8-10
Photographer
Bonnie Savage

Chicken drummettes are part of the wing joint, where the end of the wing is cut off, leaving the base, which looks much like a drumstick. When chargrilled they are packed with flavour and very moreish.

Ingredients

Quantity Ingredient
1kg chicken drummettes
rock salt, for seasoning
8 long metal barbecue skewers
vegetable oil, for brushing

Method

  1. Preheat a barbecue chargrill or hotplate to medium.
  2. To thread the drummettes onto the skewers, pierce a skewer through the fat just underneath the bone at the ‘stick end’ of the drummette. Continue until there are five drummettes on the skewer, making sure there is a slight gap between each one to help them cook evenly. Take a second skewer and pierce through the flesh underneath the bone at the opposite end of the drummettes — alternating the drummettes between skewers in this way will ensure even cooking. Repeat with the remaining drummettes and skewers. Season the chicken skewers with rock salt.
  3. Brush a little vegetable oil over the chargrill and cook the chicken skewers for 20–25 minutes, turning frequently, until they are cooked through, crispy and golden brown. Brush off any excess salt.
  4. To serve, use a barbecue fork to push the drummettes off the skewers for guests to help themselves.

Note

  • Drummettes can be threaded onto skewers in advance and stored in the refrigerator. Bring back to room temperature before grilling. Do not season with rock salt until just before you are ready to grill as the chicken will absorb the salt and the flesh will become too salty.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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