Chili-Lime Drumsticks
2 1/2 to 3 pounds chicken drumsticks (about 12 to 16)
2 medium lime, use juice and zest of both limes
2 tablespoon smoked paprika
1 teaspoon sea salt
2 teaspoon chili powder
1 teaspoon chipotle powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon freshly-ground black pepper
1/2 tablespoon ground ginger
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon grain free Dijon mustard
3 to 4 tablespoons honey
4 tablespoons olive oil
Whisk together all of the ingredients except for the chicken legs in a small mixing bowl. Roll each chicken leg in sauce and place into Ziploc bag (Note: I used two Ziploc bags). Pour the remaining marinade over the chicken (half in each bag). Zip bags by squeezing out as much air as possible.
Preheat the oven to 375 F. I placed my chicken on a grill pan so that the juices are allow to dip down into the pan and the skin will crisp.
Enjoy!
I will be cooking these Sunday....they look like they will be great for work lunches.
ReplyDeleteCharlene
They are quick and easy and still taste good when they are reheated! ;)
ReplyDelete