Lime-in-the-Coconut Drumsticks ~
~ adapted from Rachael Ray ~
In a blender, combine 1 cup cilantro,
1 cup chopped scallions, 3 tablespoons chopped ginger, 3 cloves crushed garlic,
1 teaspoon grated lime zest, 1/4 teaspoon cayenne,
1/3 cup honey, 1 cup coconut milk,
and 1/3 cup lime juice.
Wash and pat-dry with paper towels, 10 skin-on chicken drumsticks.
Cut 2 deep slits in each drumstick. Marinate in the coconut mixture for 1 hour. Transfer chicken to a wire rack placed over an aluminum-covered bar pan.
Bake in a 450 degree oven for 20 minutes, first seasoning with salt and pepper. Flip after 20 minutes, and continue to bake through completely.
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