- 6–8 antibiotic-free chicken drumsticks (try Simple Truth brand)
- 1 bunch parsley, stems removed
- 4 tablespoons fresh basil leaves
- 3 sprigs fresh mint, leaves pulled from stems
- 3 cloves garlic, peeled
- Hefty pinch kosher salt
- 16 Spanish olives, stuffed with jalapenos
- 1¼ cups extra-virgin olive oil, divided
- Salt and pepper, to taste
- Place chicken in a large bowl.
- Place parsley, basil, mint, garlic and salt in a food processor (the salt will provide friction to chop the herbs evenly). Pulse until herbs are chopped and garlic is minced.
- Add olives, and pulse again until they are coarsely chopped. Scoop out half of the mixture. Place in a bowl with ½ cup olive oil. Stir, and set aside to use as a sauce.
- Pour remaining olive oil over chicken to coat well. Add herb-olive mixture, and coat well. Let sit for 20 minutes.
- Turn on all the outside grill sections, leaving a cool middle for indirect heat (see “Direct or Indirect Heat?”).
- Place chicken on center grate, cover, and cook for 30–35 minutes until brown. Turn every 5–7 minutes to brown.
- Serve with reserved sauce.
PER SERVING: 515 cal; 29g prot; 43g fat; 2g carb (0g sugars); 554mg sodium; 1g fiber
Direct or Indirect Heat?
Whether you are fond of gas grills or charcoal, there are two types of fires to master—direct and indirect heat.
Direct heat is evenly spaced across the entire grill for both gas and coals. A hot fire means you can hold your hand over the fire 3 inches above the grate for 3 seconds before you have to pull your hand away.
Indirect heat is divided into two temperatures, hot and cool. A middle cool section is sandwiched by live gas grill flames or hot coals on each side. A charcoal grill rack holds the coals in place, or you can simply push the coals aside. This method is preferred for recipes that need slower cooking times, like chicken and vegetables.