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Grilled Drumsticks with Italian Salsa Verde
Yield: 4
SMF Kitchen
@smfchicken
00:15
Prep
00:20
Cook
00:35
Total Time
Ingredients & Directions
Directions
Grilled Drumsticks with Italian Salsa Verde
2 cups
Fresh parsley (use stems too for best flavor)
1/4 cup
Capers
2 large
Lemons, juice from both and zest from one
4 cloves
Garlic, peeled
1/2 - 1 cup
Extra virgin olive oil* -
1/2 teaspoon
Crushed red pepper
Kosher salt, to taste if needed**
7-10
Springer Mountain Farms Drumsticks
Kosher salt
Freshly ground black pepper
Paprika
Garlic powder
Olive oil, for brushing on grill
Italian Salsa Verde
Fresh parsley leaves, for garnish
- Preheat grill to medium high and create an indirect heat zone for flare ups so chicken doesn't burn (dark meat has higher fat content and more prone to causing flare ups on the grill)
- To make the Italian Salsa Verde, add zest of 1 lemon, juice from 2 lemons, capers, garlic cloves, & crushed pepper flakes to a blender.
- Add washed parsley and pulse for 15 seconds.
- Slowly drizzle in 1/2 cup of the olive oil with blender on low; add more if needed to make a loose sauce.
- Scrape down sides and do a few more quick pulses.
- Set aside until ready to drizzle over cooked chicken.
- Season chicken on all sides.
- Wipe grill grates with a paper towel soaked in olive oil to help prevent sticking.
- Place chicken on grates, cover with grill lid (with vents open full) and let the chicken cook for about 8-12 minutes on each side, or until internal temperature of drumstick closest to the bone reaches at least 165°F. (For best tenderness in dark meat, take internal temp to 175-185°F)
- Remove from grill and drizzle Italian Salsa Verde over drumsticks and garnish with parsley leaves.
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Yield: 4
00:15
Prep
00:20
Cook
00:35 Total Time
Ingredients
Directions
Grilled Drumsticks with Italian Salsa Verde
2 cups
Fresh parsley (use stems too for best flavor)
1/4 cup
Capers
2 large
Lemons, juice from both and zest from one
4 cloves
Garlic, peeled
1/2 - 1 cup
Extra virgin olive oil* -
1/2 teaspoon
Crushed red pepper
Kosher salt, to taste if needed**
7-10
Springer Mountain Farms Drumsticks
Kosher salt
Freshly ground black pepper
Paprika
Garlic powder
Olive oil, for brushing on grill
Italian Salsa Verde
Fresh parsley leaves, for garnish
- Preheat grill to medium high and create an indirect heat zone for flare ups so chicken doesn't burn (dark meat has higher fat content and more prone to causing flare ups on the grill)
- To make the Italian Salsa Verde, add zest of 1 lemon, juice from 2 lemons, capers, garlic cloves, & crushed pepper flakes to a blender.
- Add washed parsley and pulse for 15 seconds.
- Slowly drizzle in 1/2 cup of the olive oil with blender on low; add more if needed to make a loose sauce.
- Scrape down sides and do a few more quick pulses.
- Set aside until ready to drizzle over cooked chicken.
- Season chicken on all sides.
- Wipe grill grates with a paper towel soaked in olive oil to help prevent sticking.
- Place chicken on grates, cover with grill lid (with vents open full) and let the chicken cook for about 8-12 minutes on each side, or until internal temperature of drumstick closest to the bone reaches at least 165°F. (For best tenderness in dark meat, take internal temp to 175-185°F)
- Remove from grill and drizzle Italian Salsa Verde over drumsticks and garnish with parsley leaves.
