Eosinophilic Esophagitis Friendly Grilled Drumsticks
Total time1 hr 50 min
Prep time15 min
Cook time35 min
4.8(17)
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Learn more →Ingredients
4 servings
For the marinade
- 8 chicken drumsticks (about 3 lb total)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp kosher salt
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large zip-top bag or baking dish, whisk together the olive oil, garlic, smoked paprika, dried oregano, onion powder, black pepper, salt, and lemon juice until combined.
- 2
Pat the drumsticks dry with paper towels, then add them to the marinade and turn to coat thoroughly. Seal the bag or cover the dish and refrigerate for at least 1 hour and up to 8 hours.
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