Grilled Chicken Drumsticks with Balsamic-chili Reduction

Chicken Drumsticks

Grilling time can be a good time, and for this month the featured recipe is for drumsticks. If you are ready to grill something different with a little zing, this recipe is for you.

Prep Time 1 Hour / Cook Time 35 Minutes


  • 4 Chicken drumsticks, skin on
  • 1/3 cup Piri-piri oil (see recipe below)
  • 1/2 cup Balsamic-chilli reduction sauce (see recipe below)
  • 1-2 tsp Fine sea salt

Recipe for Piri-piri Oil

Equipment – One Mason or similar size jar

Ingredients for Piri-piri Oil:

  • 2 cups Neutral oil, such as Canola
  • 1/2 cup Chilli flakes
  • 1 Tbsp Fine sea salt
  • 3-4 Dried Bay leaves
  • 2 tsp Garlic powder NOT garlic salt

Directions for the Piri-piri Oil:

Pour the oil into the Mason jar. In a small bowl, combine all the dry ingredients and add them to the oil. Let them sink to the bottom of the oil, which will bubble a little as the air starts to escape. Once they are settled, gently stir the oil, cover and let infuse for about a week. If you wish to use the oil immediately, be sure to have some of the dry ingredients in your baste.

This oil will keep, in a cool dry and dark place for several weeks, even months. As you use up the oil, you can simply refresh it by adding more of the same ingredients.

Recipe for the Balsamic-chili Reduction Sauce

Ingredients for the Balsamic-chili Reduction Sauce

  • 1 cup Balsamic vinegar
  • 3 Tbsp aged Piri-piri oil (chill)

Directions for the Balsamic and Chili Reduction Sauce

Combine the vinegar and the Piri-piri oil in a small saucepan. Bring to a boil on medium-high heat. Once boiling, let simmer, stirring from time to time to ensure the oil is well incorporated and has reduced to one third, or when a spoon is inserted it will remain coated and look almost like a syrup. Allow the reduction to cool in the saucepan at room temperature. Once cooled, pour it into a small squeeze bottle and refrigerate. It will keep in the fridge for several months.

Grilled Chicken Drumsticks with Balsamic-chili Reduction


  • 4 Chicken drumsticks, skin on
  • 1/3 cup Piri-piri oil
  • 1/2 cup Balsamic-chill reduction sauce
  • 1-2 tsp Fine sea salt


Using a shallow dish, place the chicken drumsticks side by side and baste with some of the Piri-piri oil using a pastry or silicone brush. Sprinkle with salt and let marinate in the refrigerator for one hour. Set the remaining oil aside, to be used later when grilling (You may cook them right away if you are in a hurry, but they will not taste as good as they would if they had been marinated).

Heat your grill / BBQ until very hot.

Place the marinated drumsticks on the BBQ rack approximately one inch apart. Reduce the heat to medium and close the cover. Turn the drumsticks over every 5-10 minutes and each time you turn them, baste them with a little more oil. Be careful because the oil may spark flames! If necessary, turn the heat down a bit. Total cook time should be approximately 35 minutes or until the internal temperature reads 160-170F.

Serve immediately with your favorite sides, or serve cold with your favorite salad.


Used with permission from Jump Into My Kitchen