Chicken Drumstick Lollipops with Grilled Lemon Parsley Sauce
Introduction
These ""chicken pops"" are so much fun! Not only are the drumsticks affordable, but they're also full of flavor.
Ingredients
3 cloves garlic, minced
1 shallot, minced
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon cracked black pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 cup chopped parsley leaves
2 lemons, sliced in half
4 large chicken drumsticks, skin removed (about 4 ounces each)
1 shallot, minced
1 tablespoon low-sodium soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon cracked black pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 cup chopped parsley leaves
2 lemons, sliced in half
4 large chicken drumsticks, skin removed (about 4 ounces each)
Directions
Whisk together the first eight ingredients along with the juice of 1/2 a lemon in a large mixing bowl.
Set aside three tablespoons of the marinade.
Preheat an outdoor grill to 400 degrees.
Place each chicken drumstick on a cutting board. Using a chef's knife, cut the non-meat end around the bone turning the leg into the knife. Using needle nose pliers, pull out the white tendons and discard them.
Holding the bony end of the leg with one hand, use your other hand to push the meat up and toward the flesh end to form a ""lollipop."" Scrape the exposed bone with the knife to remove any flesh.
Repeat with the remaining drumsticks, placing each one in the bowl with the marinade as you finish prepping them.
Place drumsticks on the preheated grill, along with the remaining three lemon halves (cut side down).
After 10 minutes, remove the lemons from the grill and turn the drumsticks using tongs. Cook the chicken for another 10 to 13 minutes, until they reach an internal temperature of 165 degrees.
When the lemons are cool enough to handle, squeeze them into the reserved sauce.
Drizzle the sauce over the drumsticks and serve immediately.
Serving Size: 1 drumstick per serving
Photo credit: PhotoKitchen.net
Set aside three tablespoons of the marinade.
Preheat an outdoor grill to 400 degrees.
Place each chicken drumstick on a cutting board. Using a chef's knife, cut the non-meat end around the bone turning the leg into the knife. Using needle nose pliers, pull out the white tendons and discard them.
Holding the bony end of the leg with one hand, use your other hand to push the meat up and toward the flesh end to form a ""lollipop."" Scrape the exposed bone with the knife to remove any flesh.
Repeat with the remaining drumsticks, placing each one in the bowl with the marinade as you finish prepping them.
Place drumsticks on the preheated grill, along with the remaining three lemon halves (cut side down).
After 10 minutes, remove the lemons from the grill and turn the drumsticks using tongs. Cook the chicken for another 10 to 13 minutes, until they reach an internal temperature of 165 degrees.
When the lemons are cool enough to handle, squeeze them into the reserved sauce.
Drizzle the sauce over the drumsticks and serve immediately.
Serving Size: 1 drumstick per serving
Photo credit: PhotoKitchen.net
Number of Servings: 4
