Grilled Drumsticks with Italian Salsa Verde

Grilled Drumsticks with Italian Salsa Verde
Yield 4
Author Springer Mountain Farms Kitchen
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Grilled Drumsticks with Italian Salsa Verde

The salsa verde is bursting with flavor so not a lot of seasoning is needed on the chicken for grilling. Serve with roasted potatoes or veggies and a crisp salad for the perfect meal!

Ingredients

Italian Salsa Verde
  • 2 cups fresh parsley (use stems too for best flavor)
  • 1/4 cup capers
  • 2 large lemons, juice from both and zest from one
  • 4 cloves garlic, peeled
  • 1/2 - 1 cup extra virgin olive oil*
  • 1/2 teaspoon crushed red pepper
  • Kosher salt, to taste if needed**
Grilled Drumsticks
  • 7-10 Springer Mountain Farms Drumsticks
  • Kosher salt
  • Freshly ground black pepper
  • Paprika
  • Garlic Powder
  • Olive oil, for brushing on grill
  • Italian Salsa Verde
  • Fresh parsley leave, for garnish

Instructions

  1. Preheat grill to medium high and create an indirect heat zone for flare ups so chicken doesn't burn (dark meat has higher fat content and more prone to causing flare ups on the grill)
  2. To make the Italian Salsa Verde, add zest of 1 lemon, juice from 2 lemons, capers, garlic cloves, & crushed pepper flakes to a blender.
  3. Add washed parsley and pulse for 15 seconds.
  4. Slowly drizzle in 1/2 cup of the olive oil with blender on low; add more if needed to make a loose sauce.
  5. Scrape down sides and do a few more quick pulses.
  6. Set aside until ready to drizzle over cooked chicken.
  7. Season chicken on all sides.
  8. Wipe grill grates with a paper towel soaked in olive oil to help prevent sticking.
  9. Place chicken on grates, cover with grill lid (with vents open full) and let the chicken cook for about 8-12 minutes on each side, or until internal temperature of drumstick closest to the bone reaches at least 165°F. (For best tenderness in dark meat, take internal temp to 175-185°F)
  10. Remove from grill and drizzle Italian Salsa Verde over drumsticks and garnish with parsley leaves.

Notes

*The amount of oil will vary so use enough to create a loose sauce (at least 1/2 cup).


**Capers can be salty due to the brine they are packed in so salt may not be necessary. Just make sure there's a good balance of oil, lemon, and salt.


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Heather Sinyard