- Marinade:
- 3 chipotle peppers in adobo sauce
- 2 garlic cloves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- 2 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- kosher salt to taste
- 4 skinless chicken drumsticks
- Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.