This
recipe is low carb and budget friendly. This serves 3 servings, so if
you have more than 3 people in the house double it, heck double it
anyways even if you don't and have leftovers.
What
you'll need:
2T
evoo
4
cloves garlic, minced
1/2tsp
cumin
1/2tsp
salt
black
pepper
2
limes
1/2
bunch cilantro
6
chicken legs
How
to make:
Combine
the olive oil, minced garlic, cumin, salt, and some freshly cracked
pepper (about 10-15 cranks of a mill) in a bowl.
Use
a zester, microplane, or small-holed cheese grater to remove the zest
from one of the limes. Add about 1 tsp zest and 3 Tbsp juice to the
marinade. Pull the leaves from 1/4 bunch of cilantro and chop finely.
Add the chopped cilantro to the marinade and stir to combine. The
other 1/4 bunch of cilantro will be added after baking.
Pour
the marinade into a gallon sized zip top bag and add the chicken
drumsticks. Close the bag tightly and massage to mix and coat the
chicken pieces in the marinade. Refrigerate for 30 minutes, or longer
if desired, turning the bag occasionally to redistribute the
marinade.
When
ready to bake, preheat the oven to 400 degrees. Add the chicken
pieces to a casserole dish so they are all in one layer, trying not
to overcrowd. Pour the rest of the marinade in the bag over the
chicken.
Bake
the chicken for 40-45 minutes, basting once or twice throughout. For
more browning, turn the broiler on at the end of the cooking time and
broil for 2-4 minutes, or until the desired amount of browning is
achieved. The total cooking time will ultimately depend on the size
of your drumsticks and how closely they are packed together in the
baking dish. Use a meat thermometer to make sure the meat has reached
160ºF to be sure.
Garnish
the chicken with fresh slices of lime and more chopped cilantro
leaves.
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