Creating “lollipops” and pushing the meat to one end prevents the bony end from drying out and overcooking before the meaty end is fully cooked.
- 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
- large chicken drumsticks, skin removed (about 4 ounces each)
- 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.
- 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.
- Prep Time: 30 mins