Grilled Marinated Chicken Drumsticks With Zucchini and Squash Parmesan Crisps

7 10 2013

I buy a lot of zucchini and squash because it’s a good value, but I’m constantly trying to think of new ways to prepare it! This is a healthy spin on making veggies “fries”. Make this dinner even easier by marinating the chicken the night before 🙂

Grilled Marinated Chicken Drumsticks With Zucchini and Squash Parmesan Crisps

Grilled Marinated Chicken Drumsticks With Zucchini and Squash Parmesan Crisps

The following serves 2-3 (compliments of This Girl’s Gotta Eat):

  • 1 package of chicken drumsticks (about 8 per pack), bone in and skin on
  • Kosher salt
  • Lemon zest
  • Paprika
  • Garlic powder
  • Dried rosemary
  • Olive oil
  • 1 large zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1/3 cup freshly grated Parmesan
  • 1/3 cup bread crumbs

Prepare the chicken the night before. Season drumsticks liberally all over with salt, lemon zest, paprika, garlic powder and dried rosemary (just eyeball everything, goal is to make sure chicken is well seasoned). Add seasoned chicken to a resealable plastic bag and add two Tbsps or so of olive oil. Massage to coat the chicken with the oil. Seal bag and refrigerate overnight. Turn the bag over in the fridge in the morning and continue marinating throughout the day.

When you’re ready to cook the chicken, preheat a grill to medium-high. Also preheat the oven to 450 and coat a baking sheet with cooking spray.

Remove the chicken from the marinade and put on the grill (be sure to remove from the fridge about 20 minutes before grilling to allow to come to room temp). Grill the chicken, turning every 5 minutes, until cooked through 20 to 25 minutes. Remove chicken from grill, tent with foil and allow to rest for 5 minutes.

Meanwhile, slice the zucchini and squash into 1/4-inch thick rounds. In a medium bowl, toss the zucchini and squash with oil, about a Tbsp or so and season with salt and pepper to taste. In a separate bowl, combine the Parmesan and bread crumbs. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove from oven and serve with chicken.




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