In Ohio, grilling season is here! In our neighborhood, nearly every night, we can smell the grills cooking delicious food. Once summer really hits, say, mid-July, I almost refuse to turn my oven on and will only grill foods. That was actually embedded into my head from a young age. I grew up with no central air, just a single window air conditioner. So, there was no way in h-e-double hockey sticks my mom was going to turn the oven on in the July heat. I still stick to that same principle today.
This recipe was used as my husband's lunch for the whole week. 1 drum stick, 1/2 cup quinoa, 1 cup grilled vegetables. It was the perfect amount of food for him and it was super easy to throw together. Remember to keep the grilling time to a minimum when grilling meat. Carcinogens form when meats are heated (especially) on a grill for a long time at high temperatures. These drumsticks cooked relatively fast, but, if you are grilling a larger and thicker piece of meat, try baking it in the oven first, and then tossing it on the grill to finish it.
- 8 drum sticks
- 1 Tbsp. mustard (regular or Dijon, FODMAPers stick to regular)
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 3 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. fresh rosemary, minced
- Salt and pepper to taste
- In a bowl combine the mustard, balsamic, olive oil, lemon juice, rosemary, salt and pepper.
- Place the drum sticks in a Ziploc bag and add the mixture in the bowl. Place in the refrigerator and marinate for 30 minutes - 1 hour.
- Once time is up, put the drum sticks on the grill for 15-20 minutes (about 7-10 minutes per side) until the chicken reaches 180 degrees.
- Serve with quinoa and a side of grilled vegetables.