I finally did use up all 15 of the Meyer lemons that I impulsively purchased at the farmers market, and they make this zingy dish sing. 

Grilled Greek Drumsticks with Grilled Meyer Lemons and Red Quinoa Greek Salad

Serves 6

12 chicken drumsticks

Olive oil, salt and pepper

1 tablespoon minced fresh oregano, plus additional for garnish

1 tablespoon lemon zest

2 Meyer lemons, cut into 1/4-inch slices

1 teaspoon garlic powder

1 cup cooked red quinoa

4 radishes, cut into cubes (I used white Japanese radishes)

1 cucumber, peeled and cut into cubes (no need to peel if you are using hothouse cucumbers)

1/4 cup Kalamata, Feta and Meyer Lemon Dressing

Season the drumsticks with olive oil, salt and pepper, then toss with the oregano, lemon zest and garlic powder until coated. Allow seasoned drumsticks to sit at room temperature for 20 minutes. Heat a grill or grill pan to medium high heat. If using a grill, leave one section of the grill off, or if using a grill pan, heat the oven to 350 degrees. Place the drumsticks on the grill and cook without moving until char marks form, then turn to continue marking with char marks. When the drumsticks are completely browned, after about 15 minutes, move to the cool side of the grill and bring the lid down, or place on a sheet pan and put into the oven. Continue to cook the chicken until cooked to 165 degrees using an internal probe thermometer and juices run clear, about 15 to 20 more minutes.

Meanwhile, season the lemon slices with olive oil, salt and pepper, and place on the hot section of the grill and cook until light char marks form and juices start to glisten. Quickly turn and cook on the opposite side.

Toss the red quinoa, radish and cucumber with the Kalamata, Feta and Meyer Lemon dressing, and serve with the grilled drumsticks topped with the grilled lemon slices and fresh oregano.

Kalamata, Feta and Meyer Lemon Dressing

Makes one cup

1/4 cup Meyer lemon juice

2 tablespoons red wine vinegar

2 tablespoons kalamata olives

1 teaspoon Dijon mustard

3/4 cups extra virgin olive oil

1/4 cup crumbled feta cheese

Salt & pepper

In the cup of a blender, add lemon juice, vinegar, olives and Dijon mustard. Turn on blender to combine, then slowly drizzle the olive oil in as the blender runs. Dressing should become thick and creamy. Add feta cheese, then pulse blender quickly to just combine, cheese should be chunky in the dressing. Taste for salt and pepper, and season if desired. Stir dressing just before using if it separates. Dressing can be made up to 3 days in advance.