- 8 chicken drumsticks
- 2 Tbs olive oil
- 2 Tbs minced garlic
- 3 lemons, zested and juiced
- 1 tsp salt
- 1/4 tsp black pepper
- In small skillet over medium-low heat, combine olive oil, garlic and lemon zest. Cook until garlic begins to color, about 2 – 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 degrees on meat thermometer.
Adapted from Chicken on the Grill, Cheryl and Bill Jamison Morrow Cookbooks 2004