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Cuban Mojo Drumsticks with Sweet Corn Slaw

Juicy Cuban-style mojo drumsticks get smoky on the charcoal grill and pair with a sweet, crunchy corn slaw that’s easy for kids to love and simple to pack for a park cookout.

Generated image of the dish

Ingredients

  • Simple Truth® Natural Fresh Chicken Drumsticks
    1 1/2 lb, about 4 drumsticks $2.99
  • Fresh Sweet Corn on the Cob
    2 ears, kernels cut from cobs $1.25
  • Green Cabbage
    3 cups finely shredded $1.49
  • Kroger® Whole Carrots
    1 medium carrot, grated $2.49
  • Fresh Organic Limes
    2 limes, juiced and zested as needed $1.50
  • Garlic
    3 cloves, minced $0.79
  • Organic Cilantro
    1/3 cup chopped $1.69
  • Olive oil
    3 tablespoons, divided
  • Orange juice
    1/3 cup
  • Honey
    1 teaspoon
  • Ground cumin
    1 teaspoon
  • Dried oregano
    1 teaspoon
  • Kosher salt
    1 1/2 teaspoons, divided
  • Black pepper
    1/2 teaspoon
  • Kim Crawford Sauvignon Blanc Marlborough
    750 ml $14.99

Instructions

  1. The night before, make the sweet corn slaw: cut the kernels from very fresh, tender corn cobs, finely shred the cabbage, grate the carrot, and chop the cilantro. If the corn tastes starchy rather than sweet, briefly blanch the ears for 2 minutes at home, cool, then cut off the kernels.
  2. Toss the corn, cabbage, carrot, and cilantro with the juice of 1 lime, 1 tablespoon olive oil, honey, 1/2 teaspoon kosher salt, and a pinch of pepper. Cover and refrigerate overnight so the cabbage softens slightly and the slaw gets juicy-crisp.
  3. Two to four hours before grilling, mix the mojo marinade in a sealable container or bag: orange juice, juice and zest of 1 lime, minced garlic, 2 tablespoons olive oil, cumin, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the chicken drumsticks, turn to coat, and refrigerate; pack the raw chicken in a cooler with plenty of ice so it stays at or below 40°F until grilling.
  4. At the park, light the charcoal and set up a two-zone grill with coals on one side and a cooler side for gentler cooking; let the grate heat until hot, then oil it lightly.
  5. Remove the chicken from the marinade and let excess drip off. Grill drumsticks over the cooler side, covered if possible, turning every 5 minutes, for 25 to 30 minutes total.
  6. Move the drumsticks over the hotter side for 3 to 5 minutes, turning often, until lightly charred and the thickest part reaches 175°F; if flare-ups happen, move them back to the cooler side.
  7. Rest the chicken on a clean plate for 5 minutes while you stir the chilled corn slaw and adjust with an extra squeeze of lime if desired.
  8. Plate 2 drumsticks per person with a generous mound of sweet corn slaw alongside; sprinkle with extra cilantro for a bright, picnic-ready finish.

Total time: 50 minutes day-of, plus overnight slaw chilling and 2 to 4 hours marinating

Estimated cost: Moderate, using sale chicken drumsticks with seasonal corn, cabbage, carrots, lime, garlic, and cilantro from the list

Health notes: Serves 2; about 560 calories per serving with high protein, moderate carbs from corn, and a crisp vegetable-heavy side.

Drink pairing: Sparkling limeade or a light lager is the easiest cookout pairing; Sauvignon Blanc also works well with the citrusy mojo.

Wine picks:

  • Kim Crawford Sauvignon Blanc Marlborough $14.99 750 ml
  • Rombauer Vineyards Sauvignon Blanc California $29.99 750 ml

Why it works: Bright, citrus-driven Sauvignon Blanc is the obvious match for the lime‑orange mojo and the herb/garlic notes — its acidity refreshes the palate against grilled, slightly fatty drumsticks and lifts the sweet corn slaw. For contrast I’ve added a richer, creamier Sauvignon Blanc option to pair with the smoky char and honey in the slaw for drinkers who prefer a rounder wine.

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You asked

Change cooking instructions to be on a black stone griddle

Careme

Yes — switch the day-of cooking steps to Blackstone griddle like this: 1. Preheat the Blackstone to medium-low/medium, about 325–375°F. Lightly oil the surface. 2. Remove drumsticks from marinade and let excess drip off. Discard used marinade. 3. Place drumsticks on the griddle and cook, turning every 4–5 minutes, for about 30–40 minutes total. Keep them over moderate heat so the outside doesn’t burn before the inside cooks. 4. If you have a melting dome or foil pan, cover the drumsticks between turns to help them cook through faster and more evenly. 5. In the last 5 minutes, raise heat slightly or move to a hotter zone to get more browning and light char. 6. Cook until the thickest part reaches 175°F. Rest 5 minutes before serving with the chilled sweet corn slaw. Tip: Drumsticks are slower on a flat-top than boneless chicken, so don’t rush the heat. If needed, add a small splash of water and cover briefly to create steam.

You asked

Can I make the marinade the night before? Should I wait to add the chickem to 3 hours before?

Careme

Yes — make the mojo marinade the night before, but keep it separate from the chicken in the fridge. Add the chicken about 2–4 hours before grilling; 3 hours is perfect. The citrus can make drumsticks mushy or chalky if they sit overnight. For the park: - Add chicken to the marinade before leaving if you’ll grill within about 3 hours. - Keep it packed in plenty of ice at or below 40°F. - Discard the used marinade, or boil it first if you want to use it as a sauce.

Recipe score: 7/10

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