Grilled Chicken Drumsticks Marinade Recipe

Grill chicken skin side down covered over indirect medium heat for 15 20 minutes on each side or until a thermometer reads 170 175. Boneless grilled chicken thighs or breasts take about 4 5 minutes per side. It comes together quickly and easily and imparts such a magical flavor in any chicken recipe that you use it with whether grilled or baked.

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Add garlic onions and parsley.

Grilled chicken drumsticks marinade recipe. You have such a variety of seasonings in this marinade. Grill the chicken for 4 5 minutes on the first side. Add chicken to bag and marinate for at least 20 minutes or overnight. I share all about the chicken marinade in another recipe post.

This grilled chicken marinade recipe is made with extra virgin olive oil freshly squeezed lemon juice balsamic vinegar soy sauce brown sugar worcestershire sauce garlic salt and pepper. Sprinkle chicken with seasoned salt. Marinate in the refrigerator for 2 hours to 24 hours. Chicken breasts should register 165 degrees f on a meat thermometer and chicken thighs and drumsticks should be at 180 degrees.

Heat the grill to 400 degrees then spray the chicken drumsticks with grill spray. Using long handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack. In a large bowl combine the first 10 ingredients whisking until the sugar and salt are dissolved. It is one of those marinade recipes that just always works and everyone raves over.

Bone in grilled chicken thighs or drumsticks take at least double the time as boneless. Mince garlic and add all ingredients except for chicken to a plastic zip topped bag. Place chicken into the bowl with onion mixture. Mix all the marinade ingredients together and pour over the chicken.

Spoon paste into a resealable plastic bag. Instructions pour olive oil into a 2 cup liquid measuring cup. Mash brown sugar garlic salt and pepper together in a mortar and pestle to form a paste. Pour half of the marinade into each bag and turn them over a few times after sealing to coat the chicken.

Remove chicken from refrigerator and preheat grill to medium high about 375 degrees. Season chicken drumsticks with cilantro oregano cumin thyme garlic powder salt and pepper. Marinate in the refrigerator for 8 hours to overnight. Flip bag to distribute marinade occasionally.

Meanwhile divide the chicken into two large resealable plastic bags. Add the chicken coat with the paste squeeze out excess air and seal the bag. Cover and let sit in a refrigerator 20 to 24 hours. Squeeze lemon juice over the chicken slice the rinds and place into the same bowl.

The extra virgin olive oil keeps the chicken extra moist and juicy. Mix together salt pepper paprika cumin and cayenne pepper and add to olive oil.