> 12 (about 3 lbs) chicken drumsticks
> 1/2 cup lemon pepper marinade
> 1 medium kirby cucumber
> 1/4 tsp salt, plus more for seasoning
> 1/2 cup nonfat Greek yogurt
> 2 tsp white wine vinegar
> 1 tbsp finely chopped dill
> 1 tbsp finely chopped mint
> 1 tbsp olive oil
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.
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.
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.
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.