- Level
- easy
- Prep Time
- 10 mins
- Cooking Time
- 35 mins
- Serves
- 4
Ingredients
- 3 tbsp
- mayonnaise
- 45 ml
- 3 tbsp
- flat-leaf parsley leaves, finely chopped, plus more for serving
- 3 tbsp
- fresh Parmesan cheese, finely grated, plus more for serving
- 2 tbsp
- olive oil
- 30 ml
- 1 tbsp
- steak spice
- 2 tsp
- garlic powder
- 2 tsp
- sweet paprika
- ¼ tsp
- cayenne pepper
- 1
- lemon, zest finely grated and juiced
- 2.3 kg
- chicken drumsticks with skin (about 16 drumsticks)
- 5 lb
Preparation
- Step 1
- Preheat the grill, setting half the burners to high and the other half to low. Oil the grate (see note).
- Step 2
- In a large bowl, combine all of the ingredients except for the chicken. Season with salt and pepper. Add the chicken and toss to coat well with the marinade.
- Step 3
- Place the chicken on the cooler side of the grill. Close the lid of the barbecue. Cook for 30 minutes, turning the drumsticks over several times during cooking.
- Step 4
- Transfer the drumsticks to the hotter side of the grill. Continue to cook for 5 minutes or until the chicken is cooked through and nicely browned.
- Step 5
- Transfer the chicken to a large serving dish. Sprinkle with more Parmesan and parsley leaves. Serve with coleslaw and grilled corn on the cob, if desired.
Variation
The chicken can be cooked on a baking sheet lined with parchment paper in an oven preheated to 425°F (220°C) for 40 minutes or until the chicken is golden and cooked through, turning the drumsticks over halfway through cooking.
