Kids love drumsticks and this recipe is one of my 10-year-old daughter’s favorite meals. While it requires a little foresight, I find putting these drumsticks in an overnight saltwater brine is absolutely necessary to turn this ho-hum chicken dish into something kids will request. Plus, cold leftovers out of the fridge are delicious! This recipe is adapted from Cook’s Illustrated’s Charcoal-Grilled Lemon Chicken.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 25 minutes | 12 hours |
|
|
| | Kids love drumsticks and this recipe is one of my 10-year-old daughter’s favorite meals. While it requires a little foresight, I find putting these drumsticks in an overnight saltwater brine is absolutely necessary to turn this ho-hum chicken dish into something kids will request. Plus, cold leftovers out of the fridge are delicious! This recipe is adapted from Cook’s Illustrated’s Charcoal-Grilled Lemon Chicken.
|
Ingredients
- 3/4 cup uniodized salt
- 8 organic drumsticks (about 3 ½ pounds)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced and made into paste
- 1 cup fresh squeezed lemon juice from 5-6 lemons
- 1 Tb fresh thyme leaves minced
Servings: people
Instructions
- Dissolve uniodized salt in 2 quarts water in a stockpot that will fit in your fridge. Add chicken parts and refrigerate overnight. Remove chicken from brine and dry thoroughly with paper towels.
- Preheat broiler and set oven rack to upper middle position. Set a baking sheet in oven to preheat.
- Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color, 1 to 2 minutes. Remove saucepan from heat; combine garlic and lemon juice in a large, shallow, nonreactive 13 by 9-inch glass baking dish or similar pan; set aside. Add fresh thyme to lemon-garlic sauce once cooled.
- Roast drumsticks under broiler for 10 minutes, then remove from oven. Flip over drumsticks and drizzle half of lemon sauce over chicken.
- Return to oven and roast other side for an additional 10-12 minutes
- Remove from oven then dip chicken directly into remaining sauce to coat.
- Serve warm, room temperature, or cold.
Share this Recipe