Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Drumsticks Value Pack

  1½ pounds, about 4 drumsticks $1.49
• Zucchini

  1 pound $1.79
• Fresh Roma Tomato

  ½ pound, about 2 medium $1.49
• Private Selection® Walla Walla Sweet Onions

  ½ medium onion $3.99
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves, finely grated
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Balsamic vinegar

  2 teaspoons
• Kosher salt

  ¾ teaspoon, plus more to taste
• Black pepper

  ½ teaspoon

Instructions

1. Heat a grill for two-zone cooking, with one side at medium-high and the other at medium-low; clean and lightly oil the grates.
2. Zest and juice the lemon. Mix the zest, half the juice, garlic, 1 tablespoon olive oil, oregano, salt, and pepper; coat the drumsticks thoroughly.
3. Slice the zucchini lengthwise into ½-inch planks, cut the onion into thick rounds, and halve the tomatoes. Brush everything with the remaining olive oil and season lightly with salt and pepper.
4. Grill the drumsticks over medium-high heat for 8–10 minutes, turning frequently, until browned. Move them to the cooler side, cover, and cook for 18–22 minutes, turning once, until they reach at least 165°F internally—ideally 175°F for tender dark meat.
5. While the chicken finishes, grill the zucchini and onion for 3–4 minutes per side. Grill the tomatoes cut-side down for 2–3 minutes, just until marked and beginning to soften.
6. Transfer the chicken to a clean platter and rest for 5 minutes. Roughly chop the grilled vegetables, then toss them with the balsamic vinegar and remaining lemon juice; adjust the seasoning.
7. Spoon the warm grilled vegetable salad onto two plates and add two drumsticks to each, drizzling over any resting juices before serving.