Believe it or not, I’m not a big fan of chicken drumsticks! Honestly, I could take them or leave them. The only time I actually really enjoy drumsticks, is when my grandmother stews them (Haitian style) or when they are baked to perfection. Other than that, I’d be okay with never eating them again. However, most people aren’t like me when it comes to drumsticks, so I always have them in my freezer for when we have company. They are easy to make, and super moist. I also love how versatile you can be with them. I was craving Spanish food the other day, so I decided to make Spanish style drumsticks that I had defrosted, along with fried sweet plantains, avocado and Spanish rice (recipe coming soon)! The chicken came out so good! Like….. REALLY GOOD. Now, that means something… especially coming from my non-drumstick-eating-self! Haha. Hope you all enjoy them just as much as our company did!
- 12 chicken drumsticks (skin on or skin off – whatever you prefer)
- 2 tablespoons of olive oil
- 1 tablespoon of lime juice
- 2 packets of Sazon Seasoning
- 1 1/2 teaspoons of Adobo Seasoning
- 1/2 teaspoon of course black pepper
- 1/2 teaspoon of granulated garlic powder
- 1 teaspoon of fresh minced cilantro
- 1/8 teaspoon of ground clove
- 1/4 cup of sliced green onion (scallions)
- Set oven to 400°F.
- In a large mixing bowl, add in all of the ingredients listed above. Mix everything together.
- Once oven is up to temp, place chicken into a nonstick baking dish.
- Bake chicken uncovered for about 40 minutes total or until internal temperature is 165°F. (At 20 minutes (half way through) flip the drumsticks to cook the other side!)
- Once chicken is fully cooked to an internal temp of 165°F, flip again.
- Turn broiler on to high heat.
- Broil chicken for 2-4 minutes per side to brown it. (KEEP A CLOSE EYE ON THE CHICKEN WHILE BROILING!) Remove from oven.