Butterflied Chicken Drumsticks and Salsa Verde

Directions

1. To make the salsa verde, blend together parsley, garlic, mayonnaise, lemon juice, salt, and pepper in a blender until you achieve a smooth consistency. It's recommended to add half of the oil first and then adjust to your desired texture.
2. Next, butterfly the drumsticks along the bone and coat them fully with olive oil and Lane’s Cubano Rub.
3. Heat a pan over medium-high heat and start cooking the chicken with the bone side down. Use a brush to paint the chicken with your salsa verde marinade, reserving half of it for later.
4. Once the chicken turns golden brown, let it rest for 5 minutes before adding more salsa and fried onions for presentation.