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Honey-Lime Drumsticks




Source of Recipe


Cooking Light Magazine Jan/Feb 2016


Recipe Introduction


Incredibly easy and delicious. We thought that this would be great with chicken thighs or pork tenderloin, too. Serve with Snow Peas & Brown Rice (in the sidedish section), where you’ll use some of the zest from the lime. I made a couple of changes to the original recipe – it called for using cooking spray, but I did this in an iron skillet and don’t like using cooking spray on those, so I just did a tiny slick of canola oil.


Recipe Link: http://www.myrecipes.com/recipe/honey-lime-drumsticks-snow-peas-brown-rice

List of Ingredients




3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 tablespoons hot water
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon grated peeled fresh ginger
2 garlic cloves, grated
8 chicken drumsticks (about 2 pounds), skinned
1/2 teaspoon freshly ground black pepper


Recipe



Heat the oven to 375°. Whisk together the soy sauce, honey, water, lime juice, ginger and garlic in a small bowl.

Slice a 1/2 –inch deep slit in the fat end of each drumstick. Season them with the pepper. Over medium-high heat, warm an oven-proof skillet [I used cast iron]. Coat lightly with oil. Brown the drumsticks on all sides – about 4-6 minutes. Remove from heat and pour the sauce over the chicken, turning to coat.

Put the pan in the oven for about 15-20 minutes. Turn occasionally. Take the chicken out when it reaches 165 degrees. Let sit, tented, while you prepare the side dish. There should be some sauce left in the bottom of the pan – pour this over the drumsticks when serving.

Serves 4 – 2 drumsticks per person