Marching Drumstick Chicken - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Marching Drumstick Chicken

Serves 8

When packing these for an outing, make sure you refrigerate for a few hours or overnight so they're chilled thoroughly before putting them in your cooler. Heading to the backyard? Wrap the hot chicken in foil to keep warm until it's time to eat (but don't keep this way for longer than an hour).


4 pounds chicken drumsticks
Salt and pepper to taste
6 tablespoons extra virgin olive oil, divided
1/4 cup Dijon mustard
Zest of 2 oranges
1/2 cup fresh basil leaves
1 teaspoon ground cumin
1 teaspoon ground fennel seeds

In a large dish arrange the chicken, pricked in several places with a fork, in one layer. Season with salt and pepper and brush with 2 tablespoons of the oil. Cover and refrigerate for 15 to 30 minutes. Meanwhile, in a small glass bowl, make the sauce by whisking together the remaining 1/4 cup oil, mustard, zest, cumin and fennel.

Heat grill. Brush chicken with sauce, arrange on grates over moderate heat and cook, turning it often and brushing it with more of the sauce, for 16 to 18 minutes, or until cooked through.
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