Tex Mex Drumsticks and Rice

Tonight I made a Tex Mex dish that I found from All Recipes, but I made some Mods.  Before I get to that, I must preface that these drumsticks were delish!!!
Ok, so I first took five drumsticks (skin on) and rinsed and dried them, put them in a bowl and poured 2 tbsp of unsalted melted butter over them and massaged the butter into the flesh.  My grill has five burners, so I heated the outer 2 on med high and the inner 3 on low.  The gauge read 400 when I placed the drumsticks on the grill.  I grilled them to perfection for about 30 minutes.  They had a golden brown outside and of course the temp was 166.  While my chicken was grillin, I started the sauce, which I modified for my liking.  I used 1.5 C skim milk, 1 C low fat sour cream,  3 chipotles in adobo sauce and 1 tbsp of the chicken bouillon granules.  I put it all in a large mixing bowl and used my immersion blender to blend it all together.  In the mean time I took a large skillet and heated on med low 1tbsp of unsalted butter.  Once the butter was  melted I added the chipotle sauce to the skillet and simmered it while my chicken grilled.  I also made some rice cooked in chicken stock and added 1 tsp turmeric, 1tbsp cumin, 1 tsp kosher salt 1 can black beans rinsed and drained, 1 C frozen white corn and just just let that cook.
When the chicken had reached temp, I removed it from the grill and  placed it in the skillet with the chipotle sauce and let it simmer in the sauce for about 10 minutes.  I served the drumsticks with a drizzle of the chipotle sauce over top and the rice.  I garnished it with cilantro, chopped onion, dollop of low fat sour cream and chopped jalapenos.  This was really yummy.  The drumsticks were so moist and most awesome.  Give the recipe a try and let me know what you think.  Enjoy!!