It's football season, which is either good news or bad news, depending on your pigskin preferences. This week, we'll share recipes ideal for tailgate parties, starting with today's chicken recipe, which comes from the Tailgating issue of Fine Cooking magazine.
10 thin scallions (white and light green parts), coarsely chopped
1 Scotch bonnet or habanero chile, seeded and coarsely chopped
2 tablespoons distilled white vinegar
1 tablespoon fresh thyme leaves
3 medium cloves garlic, chopped
1 1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
10 chicken drumsticks (3 1/2 lb)
Vegetable oil or cooking spray
In a food processor, pulse the scallions, chile, vinegar, thyme, garlic, allspice, 1 teaspoon of salt and 1/2 teaspoon of pepper to a thick paste. Transfer the paste to a large bowl, add the chicken and toss to coat. Let stand for 10 minutes.
Prepare a medium hot charcoal fire with the coals banked to one side or heat a gas grill to high on one side and medium low on the other. Put the chicken on the hottest part of the grill and cook, uncovered, turning once, until the skin has deep golden grill marks, 7 to 10 minutes. Move the chicken to the cooler side of the grill. Cover the grill and grill the chicken indirectly, turning every 5 minutes or so, until an instant-read thermometer inserted in the thickest part of the leg registers at least 165 degrees, another 20 to 30 minutes.
Serves five to six.