Listen, I had a tub of hummus I needed to use up and drumsticks I had thawed but had no plan for. So naturally, I threw together these crispy grilled drumsticks and served them over a bed of hummus. Then came the herb confetti. And it was just supposed to be a simple meal.
But after one bite…after Jeremy asked when we were going to have it again, I knew I had to share it with you all!
Here’s the thing about this recipe that makes it truly, honestly, no-asterisk-required weeknight-friendly: the marinade does almost all of the heavy lifting! We’re talking olive oil, lemon, red wine vinegar, garlic, and oregano…ingredients that are almost certainly already in your kitchen right now!
The chicken comes off the grill with this shatteringly crispy, golden skin and then you lay it over a swoosh of creamy, silky hummus that acts as this cool, rich, tangy contrast to all that char.
And then the confetti goes on top: cucumber, cherry tomatoes, crumbled feta, fresh dill and parsley and mint, a little red onion bite, lemon zest, flaky salt. It’s bright and briny and herbaceous and it just sings against the richness of the chicken and the hummus.
This is the weeknight meal that makes you look forward to it all day long!
PrintCrispy Greek Drumsticks with Herb Confetti
Ingredients
For the Chicken:
8 chicken drumsticks (about 2 1/2 lbs)
For the Garlic-Infused Vinaigrette:
1/4 cup olive oil
4 cloves garlic, smashed
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 Tbsp dried oregano
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
For the Hummus Bed:
1 1/2 cups hummus (store-bought)
1 Tbsp olive oil, for drizzling
Pinch of paprika or sumac
Pita bread
For the Herb Confetti:
1/4 cup feta, crumbled
2 Tbsp red onion, finely diced
2 Tbsp fresh dill, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 tsp lemon zest
Flaky sea salt, to finish
Instructions
Bloom the Garlic:
Warm 1/4 cup olive oil in a small skillet over medium-low heat. Add 4 cloves of smashed garlic and cook for 1-2 minutes or until the smell of garlic hits your nose! (Don’t let it brown! You just want it mellow and fragrant.) Cool slightly.
Whisk the Vinaigrette:
Combine the cooled garlic oil with 3 Tbsp lemon juice, 2 Tbsp red wine vinegar, 1 Tbsp oregano, 1 tsp Dijon, 1 tsp salt, and 1/2 tsp pepper. Whisk until combined. Set aside 3 Tbsp for the confetti later.
Marinate the Drumsticks:
Toss the 8 drumsticks with the remaining vinaigrette in a baggie or dish. Refrigerate at least 1 hour, but overnight is better!
Fire Up the Grill:
Heat one side of the grill to medium-high (~400°F). Keep the other side of the grill off. This will be your indirect heat cooking zone. Pat the drumsticks lightly dry (this will ensure the skin gets crispy!).
Sear for Crispy Skin:
Grill over direct heat 4-5 minutes per side until golden and crisp.
Finish Over Indirect Heat:
Move to indirect heat, cover, cook 12-15 minutes, turning once, until 175–180°F internal. Rest 5 minutes.
Warm the Pita:
While the drumsticks are resting, place the pita on the indirect heat side of the grill. Close the lid and grill on each side for 2 minutes.
Make the Hummus Bed:
Spread out the hummus across a large platter, drizzle with 1 Tbsp olive oil, and dust with paprika or sumac.
Build the Confetti:
Toss the feta, red onion, and herbs with the reserved 3 Tbsp vinaigrette.
Assemble:
Lay the drumsticks over the hummus, shower with confetti, and finish with flaky salt. Add torn pita to the sides of the platter. Serve while the skin’s still crackling!
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