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Lemon-Lime and Greek Yogurt Marinated Drumsticks

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Category: Main Dish

 Ingredients List

  • 12 pack of chicken drumsticks
  • 16 oz. Plain Greek yogurt”¨
  • 2 Tbs. Lime juice, fresh or bottled”¨
  • 2 Tbs. Lemon juice, fresh or bottled”¨
  • 1 Tbs. Fresh Italian Parsley, chopped
  • ”¨2 Tsp to 1 Tbs. Sriracha Chili Sauce (to taste)”¨
  • 1 Tbs. honey
  • ”¨1 Tsp salt
  • 1 Tsp. white pepper


Rinse drumsticks, pat dry and remove skin of drumsticks if desired. Combine in a medium bowl yogurt, lime and lemon juice, Sriracha chili sauce and honey; whisk together. Sprinkle drumsticks with salt and pepper. Separate drumsticks evenly into two gallon size storage bags. Pour 4 ounce of marinade into each bag, reserving the remaining 8 ounces for dipping sauce. Divide and sprinkle chopped parsley into each bag. Seal bags and rotate several time to make sure chicken is well coated with marinade. Refrigerate at least 4 hours flipping bags over occasionally to coat chicken.
Grilling: ӬPreheat grill to medium-low. Place drumsticks on grill. Close cover, and grill 8-10 minutes, brush with any additional marinade and flip and continue to grill until cooked through, about 20 minutes total.
Preheat oven to 425 degrees. Cover large baking sheet with aluminum foil and lightly apply non-stick cooking spray to foil. Place drumsticks on baking sheet, being careful not to overcrowd so they will brown nicely. Brush on some of the remaining marinade from marinade bags. Bake at 425 degrees for 20 minutes, then reduce temperature to 350 degrees and flip drumsticks. Continue baking until internal temperature reaches 165 degrees, 10-15 minutes more.
Remove and serve with remaining marinades as dipping sauce.

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