You will find the recipe of the Tex-Mex rub in a separate post in order to prepare more and for additional comments.
This rub makes a wonderful condiment especially if combined with chicken, but not only this! The corn resulted super delicious and I was asked to prepare more next time.
After having the rub ready most of the work is done. Combining with ingredients and placing all this in the oven, you will get a delicious chicken, or better meal as the kernels will be cooked with the chicken “all in one” and you only need to add some salad or extra fresh greens and you have a wonderful dinner.
Tex-Mex Chicken Drumsticks with Corn
Tex-Mex Rub (makes 2 tablespoons):
- 1 teaspoon fine sea salt.
- 1/4 teaspoons brown sugar
- 1/2 teaspoons sweet paprika
- 1/2 teaspoons garlic powder
- 1 teaspoon fried dried onions
- 1/2 teaspoons dried basil
- 1/8 teaspoons crushed dried bay leaves
- 1/2 teaspoons ground coriander
- 1/2 teaspoons dried savory
- 1/8 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 pinch ground cumin
- 1 onion, grated
- 1 tablespoon tomaoes paste
- 2 tablespoons Tex-Mex Rub
- 1 tsp olive oil
- 8 chicken drumsticks
- 1 tin corn kernels (or more if you like)
- Cherry tomatoes
- Mix all ingredients for the rub together well. Store in an airtight container until used.
- In a bowl combine onion, tomatoes paste, Tex-Mex rub and oil, stir well. Reserve one tablespoon of the mix.
- Add chicken to the bowl and toss well until well combined.
- Marinate overnight or at least 30 minutes.
- Preheat oven to 180°C/350°F.
- Place corn kernels in a baking mold (about 10 inches wide), add the reserved marinade mix and toss.
- Place chicken drumsticks on the corn, top with the remaining marinade in the bowl. Adjust cherry tomatoes around.
- Bake at 180°C until through and chicken well browned.
Enjoy with bread and salads.