Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 3 tbsp (45 ml) fresh lemon juice
  • 4 cloves garlic, minced (20 g)
  • 2 tbsp fresh rosemary, finely chopped (6 g)
  • 1 tsp kosher salt (6 g)
  • 1/2 tsp cracked black pepper (2 g)
  • 1 tsp lemon zest (2 g)
  • 3 lb (1.36 kg) chicken drumsticks

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, pepper and lemon zest in a large bowl or Ziploc bag.
  2. Add the drumsticks and coat every surface. Seal and refrigerate for at least 2 hours.
  3. Remove the chicken from the bag and discard the marinade. Do not rinse the chicken.
  4. Preheat the grill to medium-high heat. If using charcoal, push the coals to one side to create a hot zone for searing and a cool zone for indirect cooking.
  5. Place the drumsticks skin-side down over the direct heat. Sear for 3 to 5 minutes per side until the skin is mahogany-colored and crisp. If flare-ups occur, slide the chicken to the cool zone.
  6. Move the chicken to the cool zone, close the lid and cook for 20 to 25 minutes. Check the thickest part of the drumstick with a meat thermometer; remove when it reaches 165°F (74°C).
  7. Transfer the chicken to a platter and rest for 5 minutes before serving.