These Sonoran style grilled chicken drumsticks recipe starts with a marinade inspired by molé negro. Ground unsweetened chocolate, hot New Mexico chile, sweet smoked Hungarian paprika, red wine, and Mexican oregano coat the chicken and caramelize on the grill into a deeply savory, slightly smoky crust. The flavor is bold without being fussy.

Drumsticks are ideal for this marinade. The bone-in dark meat holds up to the strong flavors, the skin crisps beautifully over a medium grill, and the relatively high fat content keeps the meat juicy even after the long 6-hour marinade. This recipe is from my Taste of Tucson cookbook.

What Makes This Sonoran style grilled chicken drumsticks Recipe Special

The marinade for the chicken captures the soul of molé negro in a form that works as a quick weeknight marinade. The red wine adds acidity that tenderizes the meat while the chocolate and paprika build the kind of deep, layered flavor that most grilled chicken recipes never get close to. It tastes like it took far longer than it did.

The smoked Hungarian paprika gives the chicken a subtle smokiness even before it hits the grill.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

6 hours hours

Total Time: 6 hours hours 45 minutes minutes

Sonoran Style Grilled Chicken Drumsticks with Molé Marinade

Author: Jackie Alpers

Recipe for Sonoran Style grilled chicken made with a marinade inspired by molé negro, sweet Hungarian smoked paprika mixed with hot New Mexico chili pepper, ground unsweetened chocolate and red wine. 

Ingredients

• 4 chicken legs

For Marinade

• ¼ cup red wine vinegar
• ½ cup good quality red wine something you'd actually drink
• ¼ cup olive oil
• 1 tablespoon ground hot New Mexico chili pepper
• 1 tablespoon sweet smoked paprika
• 1 tablespoon unsweetened ground chocolate
• 1 teaspoon oregano preferably Mexican
• 1 teaspoon taco seasoning
• 1 tablespoon minced cilantro
• 1 tablespoon course ground salt
• 1 tablespoon onion flakes
• 2 cloves garlic minced

For Serving

• Chopped cilantro hot peppers, salsa.

Instructions

• Secure all of the marinade ingredients in a large re-sealable plastic bag along with the chicken. Massage the marinade into the chicken legs until well combined and coated. Marinate for at least 4-6 hours or overnight
• Heat grill or grill pan to medium. Grill for 15-to 20 minutes per side, covered, until the juices run clean.
• Serve with fresh cilantro, sliced hot peppers and your favorite salsa.

Notes

Can I use other cuts of chicken? Yes. Bone-in thighs work equally well and are arguably even better because of the higher fat content. Bone-in breasts work but require closer attention on the grill to avoid drying out. Boneless cuts are less ideal because the marinade's bold flavors are better balanced against the richer dark meat.

Can I make this indoors without a grill? Yes. A cast iron grill pan over high heat works well. You won't get the same char but the flavor will be nearly identical. A broiler also works — place the drumsticks on a rack set over a foil-lined baking sheet and broil 6 inches from the heat, turning halfway through.

What should I serve with these drumsticks? Classic Sonoran accompaniments work beautifully here. Fresh salsa, guacamole, warm flour tortillas, or a simple chopped salad with lime dressing. The richness of the mole marinade pairs especially well with something acidic alongside it.

Course Main Course, Taste of Tucson: Sonoran Style Recipes

Cuisine Mexican, Sonoran

Keyword Mexican chicken recipe, Southwest style chicken recipe, spicy grilled chicken recipe

Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!