Savory Lemon Grilled Drummies

Easy recipes that I can make off the top of my head are what I turn to most often.  A simple formula that I can make again and again with ingredients I always have on hand.  Generally, that is what this blog is all about.  Recipes that have passed the test and actually work.  No kinks to iron out and no surprises.  Today’s recipe is a prime example of this.  How something simple and quick can taste soooo good.  Tang + spices+fire=grilled wonderfulness.

I make this chicken all the time.  I just kind of throw things together without all that much thought because I am usually desperate to get dinner on the table.  Then I realized that I was ‘throwing things together’ pretty much in the same way.  So I decided to actually write it down!  No frills and no extra steps.  The great thing, is that chicken crummies (or even thighs) are fairly inexpensive so be sure to take advantage of them when they go on sale in bulk packages.  Divide them up into portions that suit your family and freeze.  Then, when you don’t know what to make, toss this dish together!  The other thing I love about these grilled drummies, is that I usually end up pairing them with whatever I have on hand to round out the meal.  Leftover mashed potatoes from a few days ago?  Great!  I can make this to go with it!  Random miscellaneous veggies floating around the fridge?  Perfect for this pasta salad.  Or good grief!  Just nuke your leftovers from the week and have a smorgasbord.  Its all good.  This chicken will pull it all together.
One Year Ago: Spring Asparagus W/Raspberry Vinaigrette & Toasted Walnuts
Two Years Ago: Fruit Dip
Three Years Ago: Breakfast Burritos 

Savory Lemon Grilled Drummies
This would be equally great on skinless, bone-in chicken thighs.

the juice of 2 lemons, about 1/3 c
1/4 olive or grape seed oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2-3 lbs chicken drumsticks, about 8, skin on or off

Combine all ingredients in a large, heavy duty zip top bag, or bowl.  Toss chicken to coat and let marinade up to 3 hours, turning occasionally.  Grill over medium, direct heat, turning to cook evenly, until golden brown and cooked through.  Alternatively, roast in a 375 degree oven for 20-30 minutes or until cooked.