Grilled Butterflied Chicken Drumsticks with Caesar Marinade
Prep Time
Cooking Mode
Who says chicken Caesar has to be a salad, anyway? Add something extra to weeknight dinners this summer with a quick trick: Butterfly chicken drumsticks for more crisp edges and a faster cook time (add Caesar marinade to amp up the fun).
2.2 lb chicken drumsticks with skin
1 ¼ cups homemade or store-bought Caesar dressing
3 tbsp parsley leaves, finely chopped
2.2 lb chicken drumsticks with skin
1 ¼ cups homemade or store-bought Caesar dressing
3 tbsp parsley leaves, finely chopped
Directions
1On a cutting board, working with 1 drumstick at a time, hold it by the end of the bone. Using a knife, make an incision lengthwise through the meat going all the way through to the bone. Cut along both sides of the bone to detach the meat further, until you are able to open it up like a book. Place in a large bowl and repeat with the remaining drumsticks.
2Add 1 cup (250 mL) of the Caesar dressing to the bowl of chicken. Toss well to coat the chicken with the dressing. Cover and let marinate in the refrigerator for 30 min. or up to 8 hrs.
3Preheat half the grill to high heat and the other half to low heat. Clean and oil the grate.
4Place drumsticks on the cooler side of the grill. Close lid and cook for 20 min., or until chicken reaches 74ºC (165ºF), turning the drumsticks often until cooked through.
5Transfer drumsticks to a serving dish. Drizzle with the remaining Caesar dressing or place the dressing in a bowl for dipping. Sprinkle with the parsley. Serve immediately.
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