Grilled Chicken Drumsticks with Lemon and Garlic
This great tasting recipe, using economical chicken drumsticks, is adapted from ‘Chicken on the Grill’ by Cheryl and Bill Jamison (Morrow Cookbooks 2004).
2 tablespoons olive oil
2 tablespoons minced garlic
3 lemons, zested and juiced
8 chicken drumsticks
1 teaspoon salt
1/4 teaspoon ground black pepper
- In small skillet over medium-low heat, combine olive oil, garlic and lemon zest. Cook until garlic begins to color, about 2 to 3 minutes. Remove from heat and cool. Stir in lemon juice, salt and pepper. Place in zippered plastic bag. Add chicken drumsticks; toss well to coat. Refrigerate and let marinate at least one hour or up to overnight.
- Prepare gas or charcoal grill, or preheat broiler. Remove chicken from refrigerator and sit at room temperature about 20 minutes. Discard marinade.
- Grill drumsticks uncovered (or broil) over high heat for 3 to 4 minutes, turning to sear all sides. Move chicken to medium-low heat and continue grilling for additional 12 to 15 minutes, turning every 3 minutes, until cooked through. Drumsticks should register 170°F (80°C) on meat thermometer.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.