Cilantro Lime Chicken Drumsticks

• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  4 Garlic(12g)
• •
  0.5 tsp Cumin, Ground
• •
  0.5 tsp 1/2 tsp salt ($0.02)
• •
  Freshly cracked pepper ($0.05)
• •
  2 Lime(134g)
• •
  1 Cilantro, Fresh(29g)
• •
  1.8 lbs Chicken Drumstick, Skin-On

Instructions

1. 1Mince the garlic and combine with olive oil, ground cumin, salt, and freshly cracked pepper in a bowl. Zest the lime and add approximately 1 tsp zest along with 3 Tbsp lime juice to the mixture. Chop half the cilantro leaves finely and stir into the marinade.
2. 2Place the chicken drumsticks in a gallon-sized zip-top bag, pour the marinade over them, seal, and massage to coat evenly. Refrigerate for at least 30 minutes, turning the bag occasionally.
3. 3Preheat the oven to 400°F.
4. 4Arrange the chicken drumsticks in a single layer in a casserole dish, pour any remaining marinade from the bag over them, and place in the oven. Cook for 40–45 minutes over 400°F, basting once or twice during cooking, until the internal temperature reaches 160°F when measured with a meat thermometer.
5. 5For additional browning, turn the broiler to high and broil for 2–4 minutes until golden brown.
6. 6Remove the chicken from the oven and let rest for 2–3 minutes.
7. 7Divide the cooked chicken evenly into 3 airtight containers while hot. Squeeze fresh lime over the top of each portion and garnish with the remaining chopped cilantro.
8. 8Store in the refrigerator and reheat over medium heat for 3–4 minutes or in the microwave for 2–3 minutes until warmed through before serving.