Chicken Drumsticks Marinated in Coconut and Lime
Servings
Prep Time
Cook Time
Ready In
Recipe: #10326
August 16, 2013
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Chicken, Fruit, Coconut, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Blender, Marinate, Oven Bake, Toaster Oven, Diabetic, Heart Healthy, High Protein, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Bone-in Pieces, Spicy, Spring more
"Very tasty chicken drumsticks from Rachael Ray - easy and delicious!"
Ingredients
Nutritional
- Serving Size: 1 (300.7 g)
- Calories 397.3
- Total Fat - 22.2 g
- Saturated Fat - 6.2 g
- Cholesterol - 208.4 mg
- Sodium - 301.5 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.5 g
- Sugars - 3.5 g
- Protein - 40.8 g
- Calcium - 82.8 mg
- Iron - 2.4 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 450f degrees.
Step 2
Combine all ingredients, except the chicken, in a blender; puree.
Step 3
Cut 2 deep slits in each drumstick, marinate in the coconut mixture at least 1 hour or up to 8 hours. Transfer chicken to a rack placed on a foil lined baking sheet, season with salt and freshly ground pepper. Bake in preheated oven for 20 minutes; flip and bake until cooked through, a further 10 minutes.
Tips & Variations
No special items needed.
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