Great legs provencal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | teaspoons | Fresh rosemary |
| 1 | tablespoon | Chopped fresh thyme or 1 teaspoon dried |
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove; crushed | |
| 2 | teaspoons | Grated orange peel |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 12 | Drumsticks | |
Directions
Combine all ingredients except drumsticks in small bowl; crush with a pestle or similar instrument. Rub mixture over drumsticks and under skin.
Refrigerate overnight; remove from fridge an hour before cooking. Place a disposable foil roasting pan in bottom center of grill; open grill vents.
Arrange 20 charcoal briquets on either side of pan; light and let burn until covered with white ash. Grill chicken, covered with grill lid, over medium-low coals about 35 minutes, turning twice.
Variation: Drumsticks can be baked, uncovered, in a 350-degree oven for about 45 minutes. Brush with chili sauce if desired. Yields 6 servings.
Recipe adapted from 100 Great Chicken Recipes, (Ladies Home Journal Books, 1994, $14.95).
Posted to recipelu-digest Volume 01 Number 474 by "bunny" <layla696@...> on Jan 7, 1998