Happy Friday, everyone! Summer is officially here in Chicago (it’s about time…) and we are soakin’ up the sunshine here and taking FULL advantage of our little deck, firepit, and grill in our new home. It’s been so wonderful hosting friends & family for a change, and this grilled chicken recipe has been on our rotation for BBQ dinners. It’s been a hit so far–it’s garlicky, lemony, and packed with delicious goodness thanks to the fresh oregano and cumin powder. We love it, and our taste testers have given me the thumbs up to share it with my readers! 🙂

Enjoy, and drop me a comment to let me know what you’re grilling this summer!

Ingredients (serves 4) 

4 cloves of garlic, smashed and minced
2 tbsp freshly squeezed lemon juice
2 tbsp fresh oregano, chopped
2 tbsp extra virgin olive oil
1 tsp lemon zest
1 tbsp cumin powder
1 tbsp (at least) kosher salt – can add more depending on taste
Black pepper, to taste

8 chicken drumsticks
Vegetable oil, for brushing the drumsticks
Lemon wedges for serving

Mix together the marinade ingredients in a large bowl or platter. Add the chicken drumsticks and mix well, so that the drumsticks are well-coated in the marinade. Pop in the fridge if you’re prepping beforehand (overnight or the morning of is recommended) and leave out in room temperature at least 30 minutes prior to grilling.

Fire up the grill to high, then reduce to medium-high heat. Brush vegetable oil on each side of the chicken. Grill the drumsticks over medium-high heat with the lid closed, 5-10 minutes per side (time may vary depending on your grill). Once they’re done, we love to sprinkle then with some Maldon sea salt flakes and serve with lemon wedges and grilled veggies!