Lately I've had a craving for Mexican/Central/South American Food.
I found this at the Chicken Farmers Website, and it looks delicious.
For a complete meal, serve with Gallo Pinto, or Black Beans with Rice.
Remove the skin from the chicken. Put the drumsticks in a medium bowl or plastic bag. Drizzle them with the olive oil and sprinkle in the ground cumin, chili powder, brown sugar, salt and pepper. Toss to coat.
Preheat BBQ. Grill to medium heat. Grill the chicken turning once, until fully cooked and browned - about 20 minutes or until a thermometer inserted into the chicken reads 165°F
While the chicken cooks prepare the fresh salsa; cut the cherry tomatoes in half and place in a medium size bowl. Peel and dice the avocado, dice the onion, mince the cilantro and gently combine all the fresh vegetables. Drizzle with fresh lime juice and toss again. Serve alongside the chicken.