Summer days are long and plentiful. The longer days and availability of the outdoor grill means there is more time spent enjoying food and family. After a long and lazy summer day, I am often thinking up the menus for the following day. Here is a simple menu that your family will love. Add a simple garden fresh green salad and you have a perfectly balanced meal.
Lollipop Chicken Drumsticks are given their name based on the way they are butchered and prepared. You can absolutely lollipop the drumsticks yourself (I have added instructions to the recipe below) but I say leave the work to the professionals and have your butcher do it for you – it’s free! Why lollipop a drumstick? This will allow for more even cooking because the thinner portion of the meat near the bone is moved upward to the meaty part of the drumstick creating a sphere of meat. This prevents the bony part of the drumstick from overcooking before the meaty part is fully cooked. Prepare the marinade in the morning so that the drumsticks are ready to be grilled by lunch time. The marinade is your chimichurri that will be drizzled on after cooking so be sure to set some aside after preparing the marinade. The addition of the grilled lemon adds that splash of freshness to the grilled meat. Add the grilled lemons to your serving platter so that guests can use them just before they dig in.
Corn is a family favourite side dish, especially during barbecue season. Instead of doing all of the work indoors and just steaming the corn, take the corn outside and finish it off on your grill! I gave this corn an Italian twist by adding freshly chopped basil and freshly grated Parmesan cheese. The cheese adds a saltiness that butter would usually bring to this classic dish. Sprinkle on some dried chili flakes if you like a little heat.
Serve these dishes with a simple green salad with fresh tomatoes and herbs from the garden and a simple balsamic and Olive Oil vinaigrette.
I hope that these recipes will be enjoyed by you as well as your family and friends!
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon cracked black pepper
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ cup chopped parsley leaves
- 2 lemons, sliced in half
- large chicken drumsticks, skin removed (about 4 ounces each)
- Whisk together the first eight ingredients along with the juice of ½ a lemon in a large mixing bowl. Set aside three tablespoons of the marinade.
- Preheat an outdoor grill to 400 degrees.
- How to Lollipop your drumsticks: (You can have your butcher do this for you or even skip this step if you are short for time). 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.
- Place each drumstick in the bowl with the marinade and coat. 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. Cook the chicken for another 10 or until they are cooked through.
- When the lemons are cool enough to handle, Set aside and use them as a garnish for your drumsticks and to squeeze over your drumsticks before serving.
- Drizzle the sauce and squeeze the grilled lemons over the drumsticks. Serve immediately.
- 6 ears corn, shucked
- 2 tbsp unsalted butter
- ½ cup freshly grated Parmesan cheese, divided
- ¼ cup fresh chopped basil
- Salt & pepper to taste
- Optional: dried chili flakes
- Bring pot filled about 2 inches high with water in a deep pot fitted with a steam basket to boil. Add the corn to the pot by standing up against the side of the pot. Cover with a lid and steam for 5 minutes. Transfer to a baking tray.
- Preheat grill to high and grill corn, turning occasionally, until nicely charred (5-7 mins). Transfer to a baking tray.
- Lightly brush corn with butter, turning to coat. Season with salt & pepper (and chili flakes if you are using). Sprinkle with half of the cheese, turning to coat. Arrange on a serving platter and sprinkle the remaining cheese and basil.