We are a grilling family. My favorite part of summer is being able to move from the kitchen to the back deck for meal preparation! Actually truth is, it’s because my husband is quite the grilling master….which gives me several months of not having to think about what I’m going to cook for dinner that night!
As long as I keep us stocked in chicken, burgers, steaks and seafood all summer long…I’m guaranteed a night out of the heat of the kitchen! I recently created this recipe around one of my husband’s favorite things….Sriracha. Are you familiar with it? It’s a spicy chili sauce that is great on just about anything and was a perfect addition to my lemon-lime yogurt marinade!
This refreshing marinade, with the added “kick” from the Sriracha chili sauce, can be used as a dipping sauce for the Lemon-Lime Marinated Chicken Drumsticks which turn out perfect juicy whether grilled or if needed, baked in the oven.
This refreshing marinade contains a little “kick” with the addition of Sriracha chili sauce. The marinade can be used as a dipping sauce for the drumsticks which turn out perfect juicy whether grilled or baked in the oven.
- 12 pack of chicken drumsticks
- 16 oz. Plain Greek yogurt
- 2 Tbs. Lime juice, fresh or bottled
- 2 Tbs. Lemon juice, fresh or bottled
- 1 Tbs. Fresh Italian Parsley, chopped
- 2 Tsp to 1 Tbs. Sriracha Chili Sauce (to taste)
- 1 Tbs. honey
- 1 Tsp salt
- 1 Tsp. white pepper
- Rinse drumsticks, pat dry and remove skin of drumsticks if desired. Combine in a medium bowl yogurt, lime and lemon juice, Sriracha chili sauce and honey; whisk together. Sprinkle drumsticks with salt and pepper. Separate drumsticks evenly into two gallon size storage bags. Pour 4 ounce of marinade into each bag, reserving the remaining 8 ounces for dipping sauce. Divide and sprinkle chopped parsley into each bag. Seal bags and rotate several time to make sure chicken is well coated with marinade. Refrigerate at least 4 hours flipping bags over occasionally to coat chicken.
- Grilling: Preheat grill to medium-low. Place drumsticks on grill. Close cover, and grill 8-10 minutes, brush with any additional marinade and flip and continue to grill until cooked through, about 20 minutes total.
- Preheat oven to 425 degrees. Cover large baking sheet with aluminum foil and lightly apply non-stick cooking spray to foil. Place drumsticks on baking sheet, being careful not to overcrowd so they will brown nicely. Brush on some of the remaining marinade from marinade bags. Bake at 425 degrees for 20 minutes, then reduce temperature to 350 degrees and flip drumsticks. Continue baking until internal temperature reaches 165 degrees, 10-15 minutes more.
- Remove and serve with remaining marinades as dipping sauce.
Round out this fabulous main dish with a Lemon-Lime Beer Shandy
and follow up with a Key-Lime Dessert Shot
for a perfectly refreshing summer dinner!
Cheryl at Snaps of Ginger says
Yum! I don’t think I’ve ever had th combination of lemon and lime like that. Cant’ wait to try it!!
YUMMY!! Can’t wait to try this!
Jean from Georgia says
This sounds like a winner. Headed to Kroger for drumsticks and other ingredients.
Shirley@Housepitality Designs says
Any recipe with lemon in the ingredients is a great recipe!!…Looks wonderful and so do they lemon shots!
Yum! I wish we were neighbors!