Description
Tender chicken drumsticks baked to perfection in a spicy and zesty marinade. A simple weeknight meal with big flavor.
Ingredients
Units
Scale
- 2 kg (5 lbs) chicken drumsticks
- 1 cups (237 ml) canola or olive oil
- 5 cloves garlic
- 1/4 cups (60 ml) fresh lime juice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 tablespoon taco seasoning
- 2 cans (411 g) Ro-Tel, drained
- Fresh lime wedges and fresh cilantro for garnish
Instructions
- Add the oil, garlic, lime juice, salt, pepper, paprika, oregano, cumin, and taco seasoning to a bowl and whisk together.
- Add the chicken thighs to a resealable plastic bag and pour in the marinade.
- Shake the bag to coat the chicken, then refrigerate for up to 8 hours.
- Preheat oven to 400°F (204°C).
- Spray a skillet with cooking spray and heat over medium-high heat.
- Remove the chicken thighs from the marinade and wipe off excess marinade with a paper towel.
- Brown the chicken thighs in the skillet for 5 minutes per side, then transfer to a baking dish.
- Add the drained Ro-tel to the baking dish, cover, and bake for 40 minutes at 400°F (204°C).
- Garnish with fresh lime juice and cilantro, if desired, and serve.
Notes
- For deeper flavor, marinate the chicken for at least 4 hours, or up to overnight.
- If you don’t have Ro-Tel, use a combination of diced tomatoes, green chilies, and a little extra taco seasoning.
- To make ahead, bake the chicken and store separately from the Ro-Tel. Reheat together before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 drumstick
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 100