If you want to offer your guests more than 24 drumsticks, prepare the recipe a second time -- crowding drumsticks in pans would cause them to steam, so they wouldn't glaze properly.
1/4 cup honey
3 small garlic cloves, crushed with garlic press
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
24 medium chicken drumsticks (about 6 pounds), skin removed
Lime wedges for garnish
1/2 cup loosely packed fresh parsley or cilantro leaves, chopped
1. Preheat oven to 450 degrees F. From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
2. In small bowl, with fork, mix honey, garlic, coriander, salt, pepper, lime juice, and 1 teaspoon lime peel.
3. Arrange chicken on two 15 1/2" by 10 1/2" jelly-roll pans. Drizzle lime mixture over chicken; toss to coat evenly. Place pans on 2 oven racks. Bake drumsticks 30 to 35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through.
4. Transfer chicken to serving dish. Drizzle with pan juices. Garnish with lime wedges. Sprinkle with parsley or cilantro and remaining teaspoon lime peel.
(based on one drumstick)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 41 mg
Sodium: 130 mg
Carbohydrates: 3 g
Fiber: 0 g
Protein: 13 g
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