Paleo Chili-Lime Drumsticks

I found this recipe on Jan's Sushi Bar Blog and loved it.  I just needed to make a few changes of ingredients, cooking methods, and measurements to make it work for me.  Her recipe was great, but I just made a few tweaks to fit my family's needs and likes.


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.

Refrigerate, turning the bag occasionally, for 2 hours or even overnight.
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.

 

Bake the chicken for 45 to 50 minutes.

 

Enjoy!