Ingredients
3
tablespoons lemon juice
2
tablespoons olive oil
2
tablespoons honey
1
teaspoon dried oregano leaves
1/4
teaspoon salt
1
garlic clove, minced
24
chicken drummettes
1/2
cup chopped seeded peeled cucumber
1/2
cup plain yogurt
2
oz. (1/2 cup) crumbled feta cheese
2
tablespoons chopped fresh dill
1/8
teaspoon salt
1
garlic clove, chopped
Preparation
In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine all drummette ingredients except chicken drummettes; mix well. Add drummettes; turn to coat. Cover dish or seal bag; refrigerate 8 hours or overnight to marinate.
Meanwhile, in blender container, combine all dip ingredients; blend until finely chopped. Cover; refrigerate until serving time.
Heat oven to 400°F. Spray broiler pan with nonstick cooking spray. Remove drummettes from marinade; discard marinade. Place drummettes in single layer on sprayed broiler pan.
Bake at 400°F. for 30 to 40 minutes or until deep golden brown, turning once. Serve chicken drummettes with dip.
