Grilled Chicken Drumsticks,
Dry chicken with paper towels, arrange skin around so it covers the chicken as much as possible and it looks pretty.
Add to a ziplock bag chicken pieces, oil (e.g. olive or avocado), seasoning (last time I used: black pepper, powder onion, granulated garlic, ground coriander), mix in the bag. Let is sit for 30 minutes or more.
If grilling, arrange pieces into a hot grill, skin down (500 F), start a timer, after 4 minutes check the pieces, starting from the first one you put down. Flip over. Wait 4 more minutes, and check how they are doing. Every 2 minutes rearrange. Some parts of your grill are hotter than others, and you want to make sure all sides brown.
Mine were ready after 16 minutes, I checked the temperature with a thermometer to 165 F. Do not puncture skin when you check temperature.
It is like this recipe but without the green sauce (who has time): http://nomnompaleo.com/post/7486821187/my-sisters-phenomenal-grilled-green-chicken
While your chicken marinates.
1 chopped garlic
1 seeded and minced (1/2 mm dice) serrano chile
1/4 red bell pepper small dice (1-2 mm dice)
1 thinly sliced shallot
2 thinly sliced green onions
1/4 sliced green cabbage (core removed)
(You can play with the ingredients, depending on what you have at home: roasted nuts, julienne apple, herbs).
Mix with a vinaigrette (I used olive oil, apple cider vinegar, salt pepper, ground cumin)
The recipe is a mix of ideas from Bittman http://www.amazon.com/Everything-Completely-Revised-Anniversary-Edition/dp/0764578650