Chicken Drumsticks with Fresh Herb Jalapeno Olive Marinade
This marinade takes its cue from a famous Argentinian chimichurri sauce that mingles fresh herbs with garlic and crushed red pepper. In this recipe, stuffed jalapeno olives replace the traditional crushed red pepper flakes for a tart and spicy changeup.
- 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.