EASY GRILLED CHICKEN DRUMSTICKS
Add a little flavor to your chicken drumsticks that kids and husbands will love! Quick and easy, and great for summer!
Provided by Jesska77
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 3.5 g, Cholesterol 63.9 mg, Fat 11.2 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 592.1 mg
GRILLED CHICKEN DRUMSTICKS
I use this marinade on grilled chicken drumsticks. I served it alongside homemade tortillas and guacamole, as well as Spanish rice.
Provided by Sinny
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 20h45m
Yield 16
Number Of Ingredients 11
Steps:
- Mix yellow onion, white onion, and garlic together in a bowl.
- Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 2.9 g, Cholesterol 64 mg, Fat 8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 74.5 mg, Sugar 0.4 g
ROASTED LEMON CHICKEN LEGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
- Preheat the oven to 450 degrees F.
- Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
GRILLED LEMON YOGURT CHICKEN
There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
- Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
- Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Serve chicken with the yogurt harissa mixture on the side.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 5.8 g, Cholesterol 168.6 mg, Fat 29.9 g, Fiber 1.1 g, Protein 55.2 g, SaturatedFat 8.2 g, Sodium 590.4 mg, Sugar 3.1 g
DAD'S LEMONY GRILLED CHICKEN
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. -Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.
Nutrition Facts : Calories 528 calories, Fat 39g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 318mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
GREEK-STYLE LEMON-GARLIC CHICKEN
I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.
Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
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