This was a really quick marindate to throw together. I let the chicken sit in the refrigerator overnight (as I do with almost all my meat). We had experimented on cooking time with our Chipotle Chicken Legs, so cooking was a breeze this time. The chicken was tender and juicy and had fantastic flavor! I served it with some easy roasted Greek potoatoes.
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated lemon peel
8 chicken drumsticks
Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
Prepare grill. Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 35-40 minutes. Transfer to plates and serve.
CONNECT WITH PLAIN CHICKEN