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Tequila Lime Chicken Drumsticks

I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂

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Tequila Lime Chicken Drumsticks
I was flipping through some Martha Stewart magazines and found this recipe in it’s “clean eating” section. Can I tell you it is the most amazing chicken flavor I have every tasted! I’ve cooked these about 4 times already and have also used the recipe for chicken breasts and strips. Delicious! I will give you the recipe for about 5-6 drumsticks, but it should also be enough for 8-10. Be sure to make extra, because these taste great the next day! You won’t be disappointed 🙂
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Cuisine Southwestern
Servings
Ingredients
Cuisine Southwestern
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine all ingredients including chicken into a ziplock plastic bag. Mix well and keep out at room temperature for 1 hour, turning bag occasionally. (Place bag in bowl or similar in case of leaks).
  2. Preheat oven to 375 degrees.
  3. Place each drumstick on a parchment lined baking sheet making sure that the marinade drips off into the bag first.
  4. Place leftover marinade in saucepan, but don’t turn on the heat yet.
  5. Bake chicken for 32 minutes or until cooked through and golden brown.
  6. While chicken is baking, turn on stove top to high heat to thicken the leftover marinade. Bring to boil until it reduces and is a thickened glaze. About 15-20 minutes
  7. Transfer chicken to a plate or platter and brush each drumstick with the glaze and serve!
Recipe Notes

Use with chicken breasts instead of drumsticks. Bake for 24 minutes. Original recipe called for safflower oil, but any oil should be fine. Original recipe recommended baking for 40 minutes. I found my oven only needed 32 minutes. Test a piece first before eating!

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