To make the marinade, combine all marinade ingredients in a small mixing bowl or a container that has a tight lid. Mix or shake well to combine all the ingredients.
Add chicken drumsticks to a large gallon-sized Ziploc. To the chicken, pour in the marinade. Seal the Ziploc and shake. I often “massage’ the marinade into the chicken pieces.
Refrigerate the chicken and let marinate for 4 hours. Remember to shake or massage the marinade into the chicken pieces about every hour or so until you are ready to get cooking. It can marinate overnight as well.
Preheat your grill (or oven if using an oven - see instructions above). While waiting for it to preheat, remove chicken from the refrigerator and let come to room temperature on the counter for about 15 minutes.
To grill the chicken, heat the grill to high heat. Once ready, place the chicken on the grill over direct heat with the lid open. Sear about 2-3 minutes on each side to get crispy outer skin. Then move the chicken to the side and continue to cook over indirect heat with the lid closed.
Continue cooking for about 15 minutes on each side. Brush the chicken with more marinade as you turn it over and it cooks. Check with a meat thermometer to ensure they are done and are at 165° internal temperature.
Once cooking is done, place on a serving platter and let rest a few minutes. Top with finely chopped fresh herbs and serve with wedges of lemon. Enjoy!