Lemon-Herb Grilled Chicken Drumsticks

Fire up the grill with this flavorful chicken recipe

By Khalil Hymore

My Aunt Bonnie and Uncle David in California are big time grillers. Every weekend, my uncle fires up the grill and while my aunt preps chicken, fish, and vegetables to be cooked off and used for meals all week. This is a routine that they follow nearly religiously all year long (the lack of seasons in the west makes this much easier to accomplish).

The key to my aunt's cooking is simple, clean flavors--rarely is barbecue sauce used. Instead, she opts for simple seasonings, fresh herbs, and marinades of citrus. It's this simplicity in the approach that allows her to revamp her barbecue bounty into salads, sandwiches, and snacks.

This recipe is an ode to my Aunt Bonnie and her easy fresh approach to the food that she prepares for my and Ashley whenever we visit!

Makes 6 Servings

• 4 pounds chicken drumsticks
• 3/4 cup lemon juice
• 1/2 cup extra-virgin olive oil
• 4 large cloves garlic, roughly chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon lemon zest
• 1 1/2 teaspoon kosher of sea salt
• 3/4 teaspoon ground black pepper
• lemon wedges

Pierce the chicken with a fork and combine with the remaining ingredients in a large resealable bag and marinate for at least 2 hours or overnight.

Heat grill over medium heat and lay drumsticks on the hot grill. Cook, turning occasionally, until the juices run clear and the skin is crisp and browned, about 25 minutes. Serve immediately with lemon wedges.