In a small bowl, whisk together yogurt, lime juice, 1 tablespoon oil and 3 cloves minced garlic.

In a large bowl, combine chicken, cumin, oregano, paprika and cayenne. Season with salt and pepper. Toss to combine. Pour yogurt mixture over chicken and stir. Marinate in refrigerator for at least 1 hour or up to overnight.

Set grill to 400 degrees F. Place chicken on grill and cook 10 to 15 minutes per side, until internal temperature is 165 degrees F and chicken is cooked through. Let chicken rest for 5 minutes before serving.

Meanwhile, in a blender, combine jalapenos, cilantro, Parmesan, remaining garlic clove, remaining 1 tablespoon oil and vinegar. Blend on high speed until a smooth paste forms. Add mayonnaise and blend until combined and smooth. Transfer to a small bowl and season with salt and pepper. Serve sauce with drumsticks.

Source: Hannaford fresh Magazine, May June 2024