Summer grilling at its finest. Use herbs from your garden and get outside to enjoy the warm weather!
- 1 package Chicken Drumsticks (about 12-14 pieces)
- 3 Lemons
- 1/4 c Olive Oil
- 1/3 c Fresh Sage
- 3 sprigs Fresh Rosemary
- 3 cloves Garlic
- 1/2 tsp Red Pepper Flakes
- Salt & Pepper
Here’s what I did:
Roughly chop the sage, rosemary and garlic. Add the herbs and garlic to a small bowl with the olive oil, red pepper flakes and juice of two lemons. Mix well.
Place the drumsticks in a resealable plastic bag, then pour in the lemon-sage marinade. Marinate chicken in the refrigerator for at least one hour or up to overnight. Toss in the bag occasionally to redistribute the marinade.
When you are ready to cook, pre-heat the grill and take the chicken out of the refrigerator. When the grill is ready, take the chicken out of the marinade, season well with salt and pepper and place on the grill. Grill for 6-8 minutes per side, until chicken is done.
Serve with lemon slices.
A few notes, FYI:
I know it seems like a lot of sage and rosemary to put into the marinade, but it’s totally worth it. The more flavor you can infuse into the chicken, the better it will taste. You can also sprinkle more fresh herbs on top of the finished product to add to the look and aroma of the dish.
I didn’t get a crispy skin on the chicken because I chose not to pat dry after taking it out of the marinade. I prefer to keep as much flavor as possible. If you’re after crispy skin, pat the chicken dry with paper towels before adding to the grill. Start the grill on high heat for about two minutes, then drop it down to a normal temperature for the remainder of the grilling process to ensure the chicken is evenly cooked.