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Spicy Mezcal Drumstick Skewers

Tired of all the big meals are similar flavors that the holidays bring? Spice things up a bit with these Spicy Mezcal Drumstick Skewers. Marinated in a habanero mezcal sauce overnight and then cooked over live fire. The mezcal brings a robust smoky flavor while the habanero cements the spiciness. It is an epic cook for any time of year.



12 Chicken Drumsticks
2.5 tbsp of Achiote Seasoning
3 Limes juiced
2 Navel Oranges juiced
8 oz of Mezcal
2 tsp of Habanero Hot Sauce
1 tbsp of Canola Oil

Avocado Salsa:

2 Ripe Avocados diced
2 Small Roma Tomatoes diced
1 Serrano Pepper diced
¼ of a Red Onion diced
3 tbsp of Cilantro finely chopped
2 Limes juiced
1 tsp of Sea Salt


In a food safe bowl or bag, place your chicken drumsticks. Add the achiote seasoning, lime juice, orange juice, mezcal, habanero hot sauce and canola oil. Mix together thoroughly then place in the fridge to marinate for at least 4 hours but ideally overnight.

Preheat your fire to a medium-high temperature (around 350F).
Pull the chicken drumsticks out of the bowl and begin skewering them. Make sure to only skewer them on one side as to avoid breaking the bone. If possible, pour any of the excess marinade over the top of the skewered drumsticks for added flavor.

Add your skewers over the fire and cook for about 20-25 minutes until they reach 175F internal. Rotate the skewers every 5-7 minutes to avoid getting burnt on one side. Once done, pull them off and let rest for 2-3 minutes.
Mix together the ingredients for the Avocado Salsa.

Top the drumstick skewers with the avocado salsa and enjoy!