Normally, I don't like Sandra Lee; maybe it's because I think it's creepy that her shirt always matches her kitchen decor. However, I caught her making this dish on Meals for Less (Food Network) while channel surfing. Since it looked so simple and tasty I thought I'd give it a try when I went over to my friend Tara's for dinner.
Ingredients
- 1/3 cup canola oil, plus oil for grate
- 2 tablespoons grill seasoning
- 1 tablespoon chopped garlic
- 2 tablespoons lemon juice
- 2 tablespoons fresh chopped parsley leaves
- 2 tablespoons fresh chopped basil leaves
- 2 tablespoons fresh chopped rosemary leaves
- 1 1/2 pounds chicken drumsticks
Directions
In a gallon sized Ziploc bag, combine all ingredients except the chicken. Add the chicken to the bag, and toss with the mixture so all pieces are well coated. Close the bag and refrigerate for at least 2 hours and as long as overnight.
Heat a grill or grill pan over medium heat. If your grill is not non-stick, then oil the grate. Let chicken stand at room temperature for 20 to 30 minutes before grilling for more even cooking.
Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.
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