W30/D: Chili Lime Drumsticks

By Dski

Ingredients

• 2 pounds chicken drumsticks (about 10)
• 1 medium lime, juiced and zested
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ancho chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon freshly-ground black pepper
• 1/2 tablespoon fresh ginger, grated
• 1/2 tablespoon garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

Preparation

Step 1

Whisk together all of the ingredients except for the chicken legs in a small mixing bowl. Place the chicken in a resealable plastic bag; pour the marinade over the chicken. Seal the bag, squeezing out as much air as possible. Turn the bag over a few times, or shake it gently, and completely coat the chicken with the marinade. Refrigerate, turning the bag occasionally, for 2 to 12 hours.

Preheat the oven to 375 F. Line a shallow, rimmed baking sheet with a silpat mat or non-stick aluminum foil and place the chicken on top.

Roast the chicken for 45 to 50 minutes, turning it halfway through, until the juices run clear when pricked with a fork.

Allow to rest for 5 minutes before serving.