Ingredients
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12 (about 3 lbs) chicken drumsticks
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1/2 cup lemon pepper marinade
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1 medium kirby cucumber
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1/4 tsp salt, plus more for seasoning
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1/2 cup nonfat Greek yogurt
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2 tsp white wine vinegar
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1 tbsp finely chopped dill
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1 tbsp finely chopped mint
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1 tbsp olive oil
Steps
1
In a gallon-size resealable bag, combine the chicken and marinade. Pressing out excess air, seal bag tightly. Toss to coat. Refrigerate at least 1 hour or up to 3 hours.
2
Meanwhile, halve the cucumber lengthwise. With a small spoon, scrape out seeds. Coarsely grate cucumber into a medium bowl and toss with the salt. Let stand 15 min.
3
With a clean towel or paper towels, squeeze excess liquid from cucumbers. Return to bowl and stir in the yogurt, vinegar, dill, mint, and oil. Season with salt and pepper to taste.
4
Heat grill to medium. Remove chicken from marinade and place on grill. Cook 30–35 min., until cooked through, turning occasionally. Serve warm or at room temperature with cucumber-yogurt sauce for dipping.
