If you like something with a little kick, but not overly spicey, you’ll love this recipe! Of course, you can easily dial the spice up or down either way with more or less jalapeños. Remember to really clean the seeds and membranes out of the inside of the jalapeños if you are extra sensitive to spice!
Marinating these drumsticks with this coconut amino base (better for you than soy sauce) really gives it a delicious flavor!
I ate mine solo, but you can absolutely add some riced cauliflower or a big salad to these yummy Jalapeño Lime Drumsticks (for some keto options). They would be a pretty great appetizer as well!
- 1/4 cup avocado oil
- 1/4 cup coconut aminos
- 3 Tbsp fresh squeezed lime juice + some wedges for serving
- 5 thin slices of fresh ginger
- 3 scallions, sliced
- 2 cloves garlic
- 3 jalapeños + some slices for serving if desired
- 5 sprigs freish thyme
- 1/4 tsp ground allspice
- Pink Himalayan salt (to taste)
- 12 chicken drumsticks
- Puree these ingredients in a blender or food processor: coconut aminos, lime juice, ginger, scallions, garlic, jalapeños, thyme, allspice and a pinch of salt until the mixture is smooth.
- Pour the marinade into a gallon size zip lock bag with the chicken. Seal (making sure to release air) and toss to coat.
- Place the sealed bag on a plate and refrigerate at least 4 hours but you could go overnight as well.
- Heat the oven to 425F. Line a backing sheet with foil and then place a wire rack over that. Take the drumsticks out of the marinade and arrange them on the rack (discard the marinade).
- Bake about 35-40 minutes; until the drumsticks are cooked through and at least 160F internally.
- Serve with jalapeños and lime wedges if desired.