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Grilled Drumsticks with Citrus-Herb Dipping Sauce

May 2009
Grilled Drumsticks with Citrus-Herb Dipping Sauce

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Serve with grilled potato rounds.

Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  • 2 cups flat-leaf parsley leaves
  • 1 jalapeno chile, ribs and seeds discarded
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • Salt and pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons heavy cream
  • 12 chicken drumsticks (about 2 1/2 pounds)
  1. Using a food processor, pulse together the parsley, chile, lime juice, garlic and 3/4 teaspoon salt. Scrape down the sides. With the machine on, pour in 1/4 cup olive oil. Transfer to a small bowl, stir in the heavy cream and refrigerate until ready to serve.
  2. Preheat the grill to medium-high. In a large bowl, toss the drumsticks with the remaining 2 tablespoons olive oil; season with salt and pepper. Arrange the chicken on the grill and cook until grill marks appear, about 3 minutes on each side. Lower the heat to medium-low, cover and cook, turning occasionally, until the chicken juices run clear, about 20 minutes. Serve with the dipping sauce.
  • Serve with grilled potato rounds.
Tip Smart move
  • If using a grill pan, tent the chicken and potatoes with foil during grilling.