Dry roast all the ingredients listed under spice rub. Roast them for 2-3 minutes or until lightly roasted. When preparing in bulk, roast each spice separately. For the quantity listed above, you roast all at once.
Cool the spices and grind them to a fine powder.
In a big bowl take the spice powder, salt, turmeric powder, ginger garlic paste, lime juice, little oil and mix it.
Wash and make 3-5 gashes on each drumstick. You can keep the skin or remove it. I made it with and without skin and but taste good, though we prefer with skin.
Add drumsticks to the spice bowl and rub the spices into it.
Let it marinate for at least 30 – 45 minutes or overnight in the refrigerator. If refrigerating the chicken, remove it from the fridge ½-1 hour before grilling to bring it to room temperature.
Broil in the Oven
Place the rack of the oven in the middle and set the broiler to high.
Line a grill pan with aluminum foil for easy clean up. Place chicken drumsticks on the rack and spray PAM Cooking spray on drumsticks and broil for 10 minutes.
Turn the chicken pieces, spray PAM cooking oil or baste chicken with oil and broiler for another 10 minutes.
Turn the chicken pieces around and broil for another 2-5 minutes until chicken is fully cooked. I broiled it for 3 minutes.
Check the doneness of the chicken using a thermometer. Internal temperature at the thickest part of the chicken should read 165F or when cut, juices from the chicken should run clear.
Remove the chicken form the broiler, let the chicken rest for 5-10 minutes before serving.
On the Grill
Fire up the grill, place the chicken on the grill and cook for about 8 minutes until skin is crisp. Flip the chicken and grill for another 6-8 minutes or until juices run clear.
Chicken - We prefer small drumsticks for grilling. I buy a tray of drumsticks that weighs 1 – 1.3 pounds and has 5-6 pieces. You can use thighs or leg quarters.
Nutrition - Nutritional information below are approximate values.