3 lbs whole chicken drumsticks 1 tsp chili powder 2 tsp dark brown sugar 1 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika 1 / 2 tsp cayenne pepper 1 tsp kosher salt 1 tsp freshly ground black pepper 1 Tbsp . canola oil
1 / 2 cup olive oil
1 / 4 cup preserved lemon juice , or 1 / 3 cup regular lemon juice
4 cloves garlic 1 tsp paprika 2 tsp cumin 1 / 2 tsp cayenne 1 cilantro bunch 1 parsley bunch
Kosher salt , to taste
1 . Prepare a grill for dual-zone heat , heating the direct heat zone over medium-high heat between 375 ° to 400 °. Alternatively , heat a grill pan over medium heat and preheat oven to 350 °.
2 . Pat the legs dry with a paper towel . Using a sharp knife , make a slice in the meat from top to bottom along the bone . Make your next 2 cuts along either side of the bone , separating the meat so that it opens up flat , like butterfly wings
3 . In a small bowl , whisk sugar & spice mixture until combined . Add oil and mix until a paste forms . Rub seasoning paste all over drumsticks , then place them uncovered in the fridge on a wire rack for 2 hours , or overnight . Let sit out for 30min before ready to grill . ( preheat grill to med-high )
4 . Arrange drumsticks skin side down on the hot grill . Cover and grill until meat is charred ( 3 to 4 minutes ). Turn chicken and continue to grill until the other side is charred ( 3 to 4 minutes ). Move chicken to indirect heat , or top rack with the heat turned down to medium heat , cover and cook until an instant-read thermometer inserted into thickest part registers 165 ° ( 10 to 12 minutes more ).
5 . Transfer chicken to a platter . Let rest 5 minutes . Serve with chermoula sauce alongside .
1 . Pour olive oil and lemon juice in the base of a blender . 2 . Add garlic , spices and herbs .
3 . Pulse , then puree ingredients until desired consistency . Add water if necessary .
4 . Use immediately or transfer to an airtight container and store in refrigerator .