Saturday, January 18, 2014

Paleo Jalapeno-Lime Chicken Drumsticks

I promised this post a couple of days ago, but was so smitten with yesterday's stew that I had to come back to it. These drumsticks from Rach of Meatified are pretty darned delicious too, especially if you like things with a little kick.

I will confess I didn't make her ranch dressing; the accompanying dressing I made is primal but not paleo, as it's olive oil and Greek yogurt-based. I think Rach's recipe sounds delicious, though, and I do think the chicken tasted great with a dip to cool it down a bit.

The only other change I made was in the preparation of the chicken. I parboiled my drumsticks first, and finished them off under the broiler. They crisped up nicely yet still had a load of moisture, especially thanks to the zippy marinade!

Paleo Jalapeno-Lime Chicken Drumsticks
adapted from Meatified

2 lbs. chicken wings or drumsticks
2 jalapeƱo peppers, deseeded and cut into chunks
1/4 cup melted coconut oil
2 tbs. coconut aminos
4 peeled garlic cloves
juice of 1 lime
1 tsp. ground cumin
1/2 cup fresh cilantro leaves
salt & fresh black pepper, to taste

Add all marinade ingredients to a blender and process until smooth. Add a splash of water if necessary. Set Aside.

Meanwhile, bring a large pot of salted water to a boil. Add chicken and cook for 7-8 minutes. Remove with tongs to a drying rack. Pat chicken dry with paper towels and sprinkle with salt & pepper.

Place chicken in a large zip-top bag with marinade. Refrigerate for at least 30 minutes or overnight.

When ready to cook chicken, preheat oven to 425.

Line a baking sheet with tin foil. Place drying rack on baking sheet. Put chicken on rack and cook for 30 minutes, flipping once.

If desired, finish chicken off under broiler for a couple of minutes for crisper results.

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