Paleo Dinner Recipes:
Oh So Easy Honeyed Chicken Drumsticks
PREP/COOK TIME: 35 minutes
This is one of those recipes you can rustle up in half an hour or so, when everyone gets home late and nobody wants to wait any longer than necessary for dinner! We all have evenings like that.
For this recipe, you will need chicken drumsticks, coconut aminos or tamari, honey and lime juice, nothing more. The chicken is coated in a sweet, sticky sauce then baked in the oven until nice and crispy. Eat these with your fingers if you don’t mind the mess – for some reason that adds to the overall eating experience! Just don’t forget the napkins.
You can swap the drumsticks for chicken thighs if you prefer, or even chicken breast. You might need to adjust the cooking time depending which cut of chicken you use and how thick the pieces are. Check the internal temperature is at least 165 degrees F before serving.
Ingredients:
8 chicken drumsticks
1 tablespoon salt
Water, as needed
1/2 cup coconut aminos or tamari (if you’re not 100% Paleo)
1 1/2 tablespoons raw honey
Juice from 1 lime
Method:
Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil and add the drumsticks. Boil them for 5 minutes then remove with a slotted spoon.
Combine the coconut aminos or tamari, honey and lime juice together and use about 3/4 of this mixture to coat the chicken drumsticks. Arrange the chicken on a baking tray and bake for 10 minutes.
Brush more sauce over the chicken and flip them over. Bake for a further 15 minutes or until the skin is crispy, then serve with the reserved sauce drizzled on top.
- 8 chicken drumsticks
- 1 tablespoon salt
- Water, as needed
- ½ cup coconut aminos or tamari
- 1½ tablespoons raw honey
- Juice from 1 lime
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil and add the drumsticks. Boil them for 5 minutes then remove with a slotted spoon.
- Combine the coconut aminos or tamari, honey and lime juice together and use about ¾ of this mixture to coat the chicken drumsticks. Arrange the chicken on a baking tray and bake for 10 minutes.
- Brush more sauce over the chicken and flip them over. Bake for a further 15 minutes or until the skin is crispy, then serve with the reserved sauce drizzled on top.
