Ingredients:
- 1 tablespoon light brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground nutmeg
- 6 chicken drumsticks
- 1 cup uncooked white rice
- 2 cups water
- 1 (15 oz) can black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Directions:
1. Preheat grill to 350 degrees F
2. Mix together the light brown sugar, black pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Reserve 1 tsp of the mixture. Coat the chicken with the spice mixture.
3. Grill the chicken until the chicken is browned, no longer pink inside, and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken should read at least 160 degrees
4. While chicken is grilling, bring the rice, teaspoon of reserved spices and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Add the black beans to heat. Lastly, toss with chopped cilantro and salt and pepper to taste.
5. Serve chicken and rice with fresh slices of lime.
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