Earlier this week, I volunteered to help O’s kindergarten class with their “Sink or Float” water project. The class was organized into groups and moved from station to station completing various activities to teach them about the science behind things that sink and things that float. It was a fun day, and I’m not-so-secretly glad that I didn’t get assigned to man the clay boat station. At my station, the students were given various objects and had to make predictions about whether they would sink or float, then record the actual results. For the two hours I was in the classroom, one phrase was repeated over and over again by the kindergarteners, “Easy peasy, lemon squeezy.” Of course, that phrase is now stuck in my head.
“Easy peasy lemon squeezy” recipes are among some of my favorite. It doesn’t get much more easy peasy than this (I would include “lemon squeezy,” but the lemon for this isn’t squeezed). Chicken drumsticks are always a popular dinner in our house. O exclaims “I love chicken sticks!” every time he sees them leaving the grill and headed to the table. One man’s “drummie” is another man’s “chicken stick,” apparently. Lane has been very into grilling everything on his new charcoal grill, but a gas grill or indoor grilling on a grill pan works fine as well. While chicken drumsticks covered in barbecue sauce and grilled are a warm-weather staple for me, I love to change it up sometimes and coat the drumsticks with a rub instead. This tarragon rub works great on the drumsticks, and would be great on chicken breasts if drumsticks aren’t your thing.
Tarragon Rub Grilled Chicken Drumsticks
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. dried parsley
- 2 Tbsp. dried tarragon
- 1/2 Tbsp. kosher salt
- 1 tsp. ground black pepper
- Freshly grated zest of 1 lemon (optional but recomended)
- 1 1/2- 2 lbs. (about 6 large-ish) chicken drumsticks (skin can be removed if preferred)
Heat a grill (charcoal or gas) to 450 degrees, or heat a grill pan indoors over medium-high heat.
To make the rub, combine the onion powder, garlic powder, parsley, tarragon, salt, pepper, and lemon zest in a small bowl and stir to combine.
Pat the chicken drumsticks dry with paper towels.
Sprinkle 1/2 of the rub mixture evenly over the chicken drumsticks, then flip the drumsticks and sprinkle the remaining 1/2 of the rub mixture over the chicken.
Evenly coat the chicken with the sprinkled rub mixture, using clean hands (wash hands immediately after handling raw chicken!).
When the grill is heated, place the drumsticks onto the grate (or heated grill pan).
Flip the chicken every 7-8 minutes, grilling for a total of about 30 minutes. Keep an eye on the grill or grill pan temperature and adjust the heat accordingly to keep the chicken from burning. Chicken is done when cooked to an internal temperature of 190 degrees.
Remove the chicken from the grill and allow it to rest for 10 minutes before serving (chicken is way too hot to handle- especially for children- if served immediately so please allow for the resting time).
Makes about 6 drumsticks.
Source: Diana Dishes original