INGREDIENTS:

• 10 chicken drumsticks, skin on 
• 1/4 cup olive oil 
• 1/4 cup soy sauce 
• 1/4 cup lemon juice 
• 1/4 cup white wine vinegar 
• 3 tablespoons honey 
• 3 tablespoons garlic, minced
• 1 tablespoon fresh rosemary, finely chopped 
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh oregano, finely chopped 
• Zest of 1 lemon 
• 1 teaspoon red pepper flakes (adjust to taste) 
• Salt and black pepper, to taste 
• Additional fresh herbs (for garnish) 

INSTRUCTIONS:

1. In a large mixing bowl, whisk together olive oil, soy sauce, lemon juice, white wine vinegar, honey, minced garlic, chopped rosemary, thyme, oregano, lemon zest, red pepper flakes, salt, and black pepper.
2. Place the drumsticks in a large resealable plastic bag or a deep dish. Pour the marinade over the drumsticks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, turning the drumsticks occasionally to marinate evenly.
3. Preheat your grill to medium heat. Remove the drumsticks from the marinade and let any excess drip off. Do not discard the marinade.
4. Place the drumsticks on the grill, and cook for about 25-30 minutes, turning occasionally, until they are nicely charred and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
5. While the drumsticks are grilling, pour the remaining marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5-10 minutes until the sauce thickens slightly. This will be used for basting and serving.
6. In the last 10 minutes of grilling, start basting the drumsticks with the simmered marinade, turning them to ensure they are coated evenly.
7. Transfer the grilled drumsticks to a platter, garnish with fresh herbs, and let them rest for a few minutes before serving. Serve with the reduced marinade on the side for extra flavor.