- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced rosemary
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 16 chicken drumettes
- Romesco Sauce
In a large shallow bowl, combine the olive oil, rosemary, salt and pepper. Using a small sharp knife, cut around the bone at the small end of each drumette to release the meat. Scrape the chicken down the bone to form a fat nugget of meat at the other end. Add the chicken to the marinade and stir to coat. Cover and refrigerate for 4 hours or overnight.
Light a grill or preheat the broiler. Grill or broil the drumettes, turning often, for about 15 minutes, or until well browned and cooked through. Serve hot with the Romesco Sauce.