| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 5 |
ts |
Fresh rosemary |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 2 |
ts |
Grated orange peel |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 12 |
|
Drumsticks |
INSTRUCTIONS
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@ix.netcom.com> on Jan 7, 1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”