Ingredients
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2 tbsp olive oil
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2 tsp garlic powder
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2 tsp paprika
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1 tsp ground cumin
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1 tsp ground turmeric
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1/2 tsp ground coriander
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1/4 tsp cayenne pepper (optional)
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8 chicken drumsticks
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1/4 cup light sour cream
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1/4 cup mayonnaise
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1 tbsp white wine vinegar
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1 tsp sugar
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2 tsp dried parsley or chopped fresh parsley, plus more to garnish
Steps
1
In a large resealable plastic bag, combine the oil, garlic powder, paprika, cumin, turmeric, coriander, and cayenne, if using. Season with salt and pepper. Add the chicken to bag. Seal bag and shake until chicken is well coated with spice rub. Refrigerate at least 30 min. or up to overnight.
2
Set grill or grill pan to medium. Remove chicken from marinade and transfer to grill. Cook 30–35 min., until chicken reaches an internal temperature of 165°F, turning occasionally. Transfer chicken to a platter.
3
Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, sugar, parsley, and 2 tsp water. Season with salt and pepper. Refrigerate sauce until ready to serve. Before serving, drizzle chicken with some sauce. Serve remaining sauce on the side for dipping. Garnish with more parsley, if desired.
