Rosemary Chicken Drumsticks
1 cup freshly squeezed lemon juice 2 tablespoons olive oil 2 tablespoons pepper 3 tablespoons dried rosemary 12 chicken drumsticks
Combine the lemon juice, olive oil, pepper, and rosemary. Place the drumsticks in a disposable aluminum pan and pour in the juice mixture. Cover with foil and refrigerate for 4 hours. Remove the foil and place the pan on the grill. Cook the chicken for 12 to 15 minutes. Turn the chicken. Grill for an additional 12 to 15 minutes or until chicken is no longer pink.
