Tuesday, September 20, 2011

Herb Rubbed Chicken Drumsticks

September is the end of barbecue season ... unless you live in Southern California. It's pretty much a given that we are able to fire up the grill any time of the year, what with the weather we have. A couple weeks ago, I went to a pool party where a girl brought great, flavorful drumsticks for the grill. It was so good that I tried adapting the recipe at home, with amazing success. Use your grill or oven! Easy to make and quick, the leftovers are also great cold from the fridge, or chopped into a salad. Use different blends of herbs, depending on what you have in the cabinets.

Herbed Rubbed Chicken Drumsticks
Serves 4

8 chicken drumsticks
1 Tbps olive oil
Salt and pepper
Cayenne pepper
Garlic powder

Herb Rub:
1 Tbps dried basil
1 Tbps Herbs de Provance
1 Tbps dried oregano
1 Tbps dried thyme
1 Tbps dried rosemary

Preheart grill, or preheat oven to 375 degrees. Mix herb rub together in a bowl, crush together with fingers to release aromas.

Wash chicken and pat very dry. Toss to coat with olive oil, then season with salt and pepper. Coat with a light layer of cayenne pepper (more if you like it spicy!) and then with another layer of garlic powder. Coat thickly with the herb rub, making sure to press the rub onto the drumsticks.

Grill chicken until done, or roast in the oven for 35-40 minutes, turning once halfway through.

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