Mediterranean Dilly Drumsticks

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Mediterranean Dilly Drumsticks

Ingredients

1 lemon

1-2 Tbsp (15-30 ml) Lemon Dilly Dip Mix

1 tsp (5 ml) Epicure’s Souvlaki

1-2 tsp (5-10 ml) Roasted Garlic Aioli Mix

1/2 C (125 ml) olive or vegetable oil

16 - 20 chicken pieces, such as thighs or drumsticks

Black Pepper (Grinder), to taste

Sea Salt (Grinder), to taste

DIRECTIONS

Finely grate 1 Tbsp (15 ml) peel from lemon, then squeeze out juice using Epicure’s 2 in 1 Citrus Press. Place both in a large bowl and add Seasonings, oil and chicken. Toss to coat evenly.

Turn into 1 or 2 large plastic bags. Seal and marinate in refrigerator up to 8 hours.

Preheat barbecue to medium. Drain then discard excess marinade from chicken. Season meat with Sea Salt and Pepper.

Grill, turning pieces often, for 25–35 minutes, until cooked through. Reduce heat to medium-low if necessary.

Or preheat oven to 350° F and bake drumsticks using Epicure’s Sheet Pan lined with a Bake & Roll .

Serve warm or, if making ahead, cover and refrigerate overnight.

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