I’ve never been a big drumstick fan…until now. I made this recipe last night, from the Spring 2011 issue of the Quebec liquor board’s (SAQ) quarterly magazine Tchin-Tchin. I improvised a little, as I didn’t have all the herbs and was too lazy to head down to the store. So I used only parsley as the main herb. I can imagine it being even better with the basil and coriander (cilantro) added to the mix, but it was mightily terrific as it was. This is destined to be a Summer regular from here on in.

HERB AND LEMON BBQ CHICKEN LEGS – 4 SERVINGS
• 4 chicken legs, skin on
Filling
• Zest of one lemon, finely grated
• 60 mL (1/4 cup) Italian parsley, chopped
• 60 mL (1/4 cup) basil,chopped
• 60 mL (1/4 cup) coriander, chopped
• 80 mL (1/3 cup) Parmesan, freshly grated
• 1 clove garlic, finely chopped
• 60 mL (1/4 cup) olive oil
Seasoned Oil
• 60 mL (1/4 cup) olive oil
• 5 mL (1 tsp) pimentón (smoked paprika)

1. Preheat both burners of the barbecue to high.

2. In a bowl, combine all the filling ingredients. Carefully lift the skin
from the chicken legs and, using a spoon, insert the filling
between the skin and the meat. Refrigerate the chicken
until just before cooking.

3. In a small bowl, combine the ingredients for the seasoned oil. Brush onto the chicken. Season with salt and pepper.

4 Sear both sides of the chicken legs on the barbecue.

5. Turn off one burner and place the chicken legs on the grill over the unlit burner. Cook, covered, in this indirect heat for 45 minutes, brushing with the seasoned oil several times.

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