Lemon Chicken Drumsticks with Basting Butter on the Griddle

Juicy chicken drumsticks get a crispy skin and a lemony herb butter on the griddle – the butterfly technique ensures even cooking without drying out.

Ingredients

• 8 chicken drumsticks (skin on)
• lemon pepper
• 100 g butter
• 6 sprigs of fresh thyme
• 6 garlic cloves, crushed
• 1 lemon
• 2 tsp Tabasco
• 3 tbsp chopped parsley
• olive oil

Method

1. Preheat the griddle: one side to medium-high, the other to low.
2. Make the basting butter: in a saucepan on the low side of the griddle, melt the butter, thyme, garlic, lemon juice and lemon halves and the Tabasco. Season with lemon pepper.
3. Split the drumsticks lengthwise down to the bone and open them up – the seasoned surface grows and cooking evens out.
4. Oil the drumsticks and season generously with lemon pepper.
5. Cook on the hotter side for about 5 minutes, then flip.
6. Baste with butter and keep turning and basting every 2–3 minutes until the surface is golden brown and the meat is fully cooked (internal temperature 82 °C for drumsticks).
7. Finish with parsley and lemon juice.

Tip: A meat thermometer is a drumstick's best friend: 82 °C = juicy and safe.