I use this marinade on grilled chicken drumsticks. I served it alongside homemade tortillas and guacamole, as well as Spanish rice.

Sinny

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
20 hrs
total:
20 hrs 45 mins
Servings:
16
Yield:
16 drumsticks
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix yellow onion, white onion, and garlic together in a bowl.

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  • Season chicken drumsticks with cilantro, oregano, cumin, thyme, garlic powder, salt, and pepper. Place chicken into the bowl with onion mixture. Squeeze lemon juice over the chicken, slice the rinds, and place into the same bowl. Cover and let sit in a refrigerator, 20 to 24 hours.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 180 degrees F (82 degrees C), 30 to 45 minutes.

Cook's Note:

About 12 hours in, I switched the chicken and lemon marinade from the container to a large, freezer-sized, zip-top bag just to make sure the flavors blended. You can do this however you want; no container and just a bag. Or even just the container or a bag.

Nutrition Facts

162 calories; protein 19.4g 39% DV; carbohydrates 2.9g 1% DV; fat 8g 12% DV; cholesterol 64mg 21% DV; sodium 74.5mg 3% DV. Full Nutrition
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