Sticky Honey Lime Chicken Drumsticks

• 8 chicken drumsticks
• 1/4 cup honey
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon chili flakes
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together honey, lime juice, soy sauce, Dijon mustard, garlic, ground ginger, chili flakes, salt, and pepper.
3. 3 Pat chicken drumsticks dry with paper towels and season lightly with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium-high heat. Sear drumsticks until golden brown on all sides.
5. 5 Pour honey lime mixture over the drumsticks, ensuring they are well coated.
6. 6 Transfer skillet to the oven and bake for 30-35 minutes, basting halfway through.
7. 7 If desired, broil for 2-3 minutes for extra caramelization, watching closely to avoid burning.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Oven-safe skillet
• Whisk
• Baking sheet

Variations

• Add pineapple chunks for a tropical flair.
• Substitute chicken thighs for drumsticks for a different texture.

Substitutions

• Use maple syrup instead of honey for a similar sweetness.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Grilled pineapple
• Asian coleslaw

Nutrition

Tips

• For a tangier sauce, add an extra tablespoon of lime juice.
• Basting halfway through ensures even glazing.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sautéed vegetables.
• Pair with a fresh mango salsa for a tropical twist.

FAQ