Sticky Lemon, Thyme and Honey Picnic Drumsticks

This recipe works perfectly well with chicken thighs, too, they are just not as handy for a picnic lunch.

By / Photography By Jennifer Bakos | July 17, 2017

Ingredients

  • ⅓ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 chicken drumsticks
  • ½ teaspoon red chili pepper flakes (optional)

Preparation

Whisk together lemon juice, zest, honey, oil, thyme, salt and pepper in a large bowl. Add chicken legs, toss to coat. Add red chili pepper flakes if using. Cover, refrigerate and let marinate for two hours. Bake at 350 degrees or grill over medium heat for 25-30 minutes, turning often until chicken skin is lacquered and chicken is cooked through. Cool to room temperature and refrigerate. Serve cold.

Ingredients

  • ⅓ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 chicken drumsticks
  • ½ teaspoon red chili pepper flakes (optional)
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