Recipes Nugget Markets Signature Recipes
Chimichurri Drumsticks
- Prep time
- 15 minutes, plus 2 hours marinating PT0.25M
- Cook time
- 30–35 minutes PT35M
- Yield
- 4–6 servings
- Difficulty
Garlicky, slightly spicy and with a kick of cilantro, this chimichurri marinade will take plain chicken drumsticks to the next level.
Ingredients
- 3 cloves garlic
- 1 bunch cilantro
- 1 bunch oregano, picked
- 1 bunch Italian parsley
- 1 shallot, peeled and sliced
- ½ jalapeño, stem removed
- 3 tablespoons sherry vinaigrette
- 1 tablespoon kosher salt
- ¾ cup olive oil
- 8 chicken drumsticks
- 2 tablespoons vegetable oil
Preparation
To make the chimichurri marinade, place all ingredients except drumsticks and vegetable oil into a blender. Puree on medium speed for 20 seconds until emulsified, then set aside.
With a heavy knife, remove the top half inch of the chicken bone just below the joint. Marinate the drumsticks in half of the chimichurri for 2 hours.
Heat oven to 400°F.
Brush excess marinade off of drumsticks and discard. Heat an oven-safe sauté pan over medium-high heat. Add the vegetable oil and sear the drumsticks on one side. Roll the drumsticks in the pan and continue to turn drumsticks until seared on all sides, then place entire pan into the oven and cook for 30–35 minutes, until drumsticks are evenly browned and reach an internal temperature of 165°F.
Serve drumsticks with the unused chimichurri for dipping.