GRILLED CHICKEN SKINS AND JALAPENOS
4-6
Portions
25 min
Prepping
30 min
Cooking
Recipe
Medium
Ingredients
CHICKEN SKIN / SEASONING
- 8 Exceldor chicken drumstick skins
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) lime zest
- Salt and pepper to taste
JALAPENOS
- 4 jalapenos
- 1 cup (250 ml) smoked gouda cheese, grated
- 1 ear of corn
TOPPINGS
- ½ cup (125 ml) sour cream
- ½ lime, grilled
- 2 tbsp (30 ml) green onions, chopped
- Fresh coriander, to taste
COOKING INGREDIENTS
- 1 tbsp. (15 ml) of butter
Directions
Click the steps to erase them.
PREPARATION
- Using a fillet knife, separate the skin from the drumsticks, pulling from the bottom to the top. Season the chicken skins. Spread out the skins, separately, making sure they are spread out properly.
- Put the butter on a medium-hot griddle and spread out the seasoned chicken skins. If possible, use a weight or pan to flatten the skins during cooking. Grill to get a nice colour. Depending on the heat, about 5 to 10 minutes per side. Pat the skins dry and set aside.
- Shuck the corn from the cob. Roast the corn grains with butter on the griddle. Once coloured, set aside. Cut the limes in half, then grill to get a nice dark colour.
Cut the jalapenos in half and remove the seeds. Stuff with the corn grains first and complete with the grated cheese. Prioritize the cheese. - Place the jalapenos in a frying pan on the coals with the lid closed. Add coals to the lid and allow to cook for 10-15 minutes.
- Serve in a cast iron skillet and add sour cream, limes, green onions, coriander, and grilled chicken skins.
Tips
Once the skins are removed, save the drumsticks for another recipe.Use coals.
Avoid flames and high temperatures.