Put these Smoked Artichoke Chimichurri Drumsticks on your menu this week because they are the shiiiiiieettt!! The slight smokey flavor adds an extra dimension of flavor to the already amazing chimichurri sauce that you have coated the drumsticks with!
If you follow me on INSTAGRAM you know I have been obsessed with cooking on my new Traeger since I got it about a month ago. This smoker is the tits!! It cooks everything to absolute perfection and I’m so glad I have one now. The other day I had a crazy mad craving for my Artichoke Chimichurri smothered all over some drummies.
Usually I just broil them cause it’s fast n’ easy (that’s what she said), but I wanted to step it up and add that hint of smokiness to it. It is very subtle. Like a little smooch. If you don’t feel like smoking them I will have the broil method in the recipe card as well. Don’tcha worry!
Drumsticks need to be flipped on the smoker a couple times during the cooking process. I don’t like to open the lid all the way because you will lose heat very quickly. Especially if you are in a cold area. I open it up just enough to see what I’m doing and to get my tongs in there to flip.
Ingredients
- 2 lbs skin on chicken drumsticks
- dash of salt and pepper
- Squeeze of lime
- 1 can of quartered artichoke hearts
- 1 bunch of flat leaf parsley
- 1 bunch of cilantro
- 2 garlic cloved, minced
- 1/4 cup avocado oil or the like
- 1/3 cup red wine vinegar
- OPTIONAL: 1 tsp of chili flakes
Instructions
- Turn smoker on to 275 degrees F.
- While smoker is getting toasty, pat dry chicken drumsticks and sprinkle salt and pepper on each one, making sure you get it under the skin too.
- Let stand for 5-10 minutes while you make your artichoke chimichurri.
- Place chicken into a bowl or ziplock bag and pour 3/4 of the chimichurri onto the chicken making sure the chimichurri coats each drumstick very well.
- Place chicken directly onto grill, close lid, and let cook for 45 minutes, flipping halfway through.
- Flip chicken again, place your probe into the thickest part of one of the drumsticks, close lid and turn the temperature up to 375 degrees.
- Let cook until internal temp of drumsticks gets to 165 degrees. Make sure you flips your chicken a couple more times during the cooking process.
- Once internal temperature has been reached, remove and brush the rest of the chimichurri over the top and add a little squeeze of lime.
- Place chicken on a wire rack on top of a baking sheet.
- Put under broiler and cook for 8 minutes. Flip and cook another 8.
- Flip one more time and cook another 8 minutes or until skin is super crispy and drumsticks have reached 165.
- Remove and brush on the rest of the chimichurri.
- Top with a squeeze of lime and enjoy!
When you make the ARTICHOKE CHIMICHURRI make sure you make an extra large batch cause it is BOMB on er’thang. For reals. And it stays in the fridge for a week or shove it into the freezer and save it for a rainy day!
Whole30: yes
Paleo: yes
