Herbs – Grilled Chicken Drumsticks
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 chicken leg (s)
- 3 sprigs sage
- 2 sprigs rosemary
- 1 sprig parsley
- 1 lemon (s), untreated
- 2 cloves garlic)
- 1 teaspoon mustard, medium hot
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the chicken legs and pat dry. Pluck the leaves or needles from the herbs and chop finely. Wash lemon with hot water, pat dry. Finely grate the lemon peel and squeeze out the juice. Peel and dice the garlic or put it through the garlic press. Mix the herbs and garlic in a bowl with the lemon juice, the grated zest and the mustard.
- Lift the skin of the chicken drumsticks at the edges (it may be necessary to loosen the skin with a small kitchen knife) and use a teaspoon to push the herbal paste under the skin. Spread the paste as evenly as possible under the skin by massaging your fingers. It`s easier if you push the paste under the skin with your fingers and leave out the spoon. Leave the prepared legs to stand for about an hour so that the meat can take on the aromas of the herbs.
- Then brush the chicken legs with the olive oil, season with salt, pepper and grill with the skin side down over a low heat for 20 minutes. Then turn the chicken legs and cook for another 10-15 minutes. Turn the legs again and finish cooking in about 5 minutes.
- Outside of the grill season, the chicken legs can also be cooked in the oven while increasing the grill function.
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