5-Ingredient Grilled Rosemary-Garlic Drumsticks & Wings
Prep: 15 minutes
Grill: 20 minutes • Serves: 4
1/4 cup plus 2 tablespoons finely chopped fresh rosemary
1/4 cup plus 2 tablespoons olive oil
2 tablespoons lemon zest plus
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
16 pieces bone-in, skin-on chicken drumsticks and/or whole wings (about 7-1/2 pounds)
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, rosemary, oil, lemon zest and lemon juice, salt and pepper. Pat chicken dry with paper towel; rub with garlic mixture.
2. Place chicken on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, turning frequently.
3. Serve 8 pieces chicken while hot. Cool, cover and refrigerate remaining 8 pieces chicken up to 3 days. Use leftover chicken in the Chicken, Watermelon & Feta Farro Bowl with Creamy Dill Dressing recipe.
Approximate nutritional values per serving (2 pieces chicken):
493 Calories, 34g Fat (8g Saturated), 244mg Cholesterol, 444mg Sodium,
2g Carbohydrates, 0g Fiber, 0 Sugars, 0 Added Sugars, 43g Protein
Chef Tip:
Serve with carrot and/or celery sticks and blue cheese dressing. Chicken can be rubbed with garlic mixture, covered and refrigerated up to 1 day in advance. You can substitute 2 tablespoons dried rosemary for the 1/4 cup plus 2 tablespoons fresh rosemary.
Dietitian’s Dish:
> Chicken legs are an excellent source of selenium and niacin. Selenium has an important role in immunity, heart health, thyroid function and combatting inflammation that causes other health problems.
