COOK IT.
Preheat the FORCE Grill to medium-high.
Grind the peppercorns in a mortar and pestle or electric spice grinder. Tip into a bowl with the turmeric, cilantro, cumin, salt and olive oil and mix to combine. Coat the chicken drumsticks in this mixture, massaging into the skin.
Place the drumsticks onto the preheated Grill and cook for 20-30 minutes, pending on the size of the drumsticks, turning regularly, until golden brown and the drumsticks are cooked through.
While the chicken is cooking, make the blue cheese dressing for Charred Cos Salad.
Add the sour cream, mayonnaise, buttermilk, white balsamic, blue cheese, salt and pepper into a bowl and mix to combine. Place in the fridge to keep cool until ready to serve.
Remove the chicken drumsticks from the Grill and set aside for serving. Drizzle some olive oil over the Cos halves, then place directly onto the FORCE grill plate, cut side down. Grill for 2-3 minutes until lightly wilted and charred on the cut side. Place onto a serving dish. Spoon over the Blue Cheese sauce and sprinkle over the scallions, chilli flakes and peanuts.
Serve the Golden Pepper Drumsticks with the Charred Cos Blue Cheese Salad, using any leftover Blue Cheese Dressing as a sauce for the drumsticks also.