Lime Chimichurri drumsticks
Ingredients:
2 pounds drumsticks
1/4 cup finely chopped parsley...
1/4 cup finely chopped cilantro
1 tsp lime zest (from one lime)
pinch of red chili flakes
1 large clove of garlic, well minced
1/2 tsp kosher salt
about 5 grinds of fresh black pepper
1/4 cup lime juice (from about 3 limes)
1/4 cup olive or avocado oil
Optional: extra chopped cilantro and fresh limes to garnish
Prep:
Prepare the marinade by combining the parsley, cilantro, lime zest and juice, red chili flakes, garlic, salt, and chosen oil in a food processor.
Add the marinade and drumsticks to a large, sealable plastic bag or a dish with a secure lid. Marinade overnight.
When ready to cook, preheat the oven to 350°F (177°C).
Transfer the drumsticks to an oven-proof baking dish without any of the excess marinade. So just lift it out and allow the marinade to drip away a bit before putting the chicken in the baking dish. Discard the marinade.
Cover with foil or a secure glass lid and bake at 350°F for about 35 to 40 minutes. This should par cook the chicken.
If you were meal prepping for the week and didn’t want to fully cook this recipe, you could refrigerate the chicken again at this point, then pick it back up another day and finish on the grill.
To finish the dish, grill the chicken at a medium-low heat (between 250°F to 300°F is about right) to allow the skin to crisp. It’s usually about 5 to 7 minutes per side at that temperature. Grilling to hot and fast will likely set your chicken on fire as that fat renders out from the skin, so try to avoid rushing it.
Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro, if desired.
If you’d prefer to just grill the marinaded chicken, which is totally fine, it will take about 30 minutes total. Get the grill up to about 400°F so the grill is preheated. Then place the chicken down, close the lid and reduce the temperature to low, around 250°F to 300°F. (Again, keeping that temp to high will ignite the fat.) Turn the chicken about 5 to 7 minutes in, once the chicken can be lifted without any skin sticking to the grates. Meat will naturally release from the grill when it is ready to be turned, which gives you a nice safety net if grilling is a newer thing for you. Finish with fresh lime and cilantro before digging
popularpaleo.com
serves 4; 2 carbs per serving
Ingredients:
2 pounds drumsticks
1/4 cup finely chopped parsley...
1/4 cup finely chopped cilantro
1 tsp lime zest (from one lime)
pinch of red chili flakes
1 large clove of garlic, well minced
1/2 tsp kosher salt
about 5 grinds of fresh black pepper
1/4 cup lime juice (from about 3 limes)
1/4 cup olive or avocado oil
Optional: extra chopped cilantro and fresh limes to garnish
Prep:
Prepare the marinade by combining the parsley, cilantro, lime zest and juice, red chili flakes, garlic, salt, and chosen oil in a food processor.
Add the marinade and drumsticks to a large, sealable plastic bag or a dish with a secure lid. Marinade overnight.
When ready to cook, preheat the oven to 350°F (177°C).
Transfer the drumsticks to an oven-proof baking dish without any of the excess marinade. So just lift it out and allow the marinade to drip away a bit before putting the chicken in the baking dish. Discard the marinade.
Cover with foil or a secure glass lid and bake at 350°F for about 35 to 40 minutes. This should par cook the chicken.
If you were meal prepping for the week and didn’t want to fully cook this recipe, you could refrigerate the chicken again at this point, then pick it back up another day and finish on the grill.
To finish the dish, grill the chicken at a medium-low heat (between 250°F to 300°F is about right) to allow the skin to crisp. It’s usually about 5 to 7 minutes per side at that temperature. Grilling to hot and fast will likely set your chicken on fire as that fat renders out from the skin, so try to avoid rushing it.
Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro, if desired.
If you’d prefer to just grill the marinaded chicken, which is totally fine, it will take about 30 minutes total. Get the grill up to about 400°F so the grill is preheated. Then place the chicken down, close the lid and reduce the temperature to low, around 250°F to 300°F. (Again, keeping that temp to high will ignite the fat.) Turn the chicken about 5 to 7 minutes in, once the chicken can be lifted without any skin sticking to the grates. Meat will naturally release from the grill when it is ready to be turned, which gives you a nice safety net if grilling is a newer thing for you. Finish with fresh lime and cilantro before digging
popularpaleo.com
serves 4; 2 carbs per serving
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