Jalapeno-Lime Glazed Drumstick

Are you having a wonderful Tijuana Tuesday? Gosh, I hope so. I also hope you are in the mood for some very sticky-spicy drumsticks. These were finger-licking good. You’re gonna need wipes, not napkins, with this chicken because the paper will stick to your fingertips.

My original plan was to follow my new chicken recipe exactly. It seemed fairly straight forward. Melt the jelly, grill the legs and baste. Easy stuff. But then things happened. The day we planned to make these drumsticks for dinner, Hubby came home dragging. It was over 100 outside. Inside the AC had us nice and cool and comfy. Outside not so nice. So rather than build a nice bed of coals or fire up the gas grill, I decided to cook the legs in the oven instead. Had it called for a long cooking time, I might have skipped this recipe all together and ordered a pizza. But 30 minutes isn’t long. So oven roasting it was.

Before getting dinner started, Hubby and I braved the squelching temperature outside to pick a few vegetables from the garden. It’s my job to water the garden in the cool morning hours. It’s Hubby’s job to harvest. It gives him some time to spend in the garden, too.

As we picked from our six-foot tall 3-year-old Jalapeno plant, I was inspired. Fresh slices of Jalapeno would look so pretty scattered around the chicken platter. Besides, I needed some peppers for the rice, what’s a few more?

Picking the jalapeno peppers inspired me to replace the black pepper called for in this recipe with Ground Jalapeno Seasoning instead. Just keeping the whole Jalapeno thing going. The results? Oh wow – sticky, sweet and spicy. Yeah, this is a keeper in my book.

Jalapeno-Lime Glazed Drumsticks
1 jar (10 oz) Red Jalapeno Pepper Jelly
¼ cup Lime Juice
12 Chicken Legs
Kosher Salt to taste
Ground Jalapeno Seasoning or White Pepper to taste
3 small Jalapeno Peppers

Note: Ground Jalapeno Seasoning is much like Garlic or Onion Powder, and can be found in a well-stocked spice section of your grocery store. If you can’t find it, use White Pepper instead.

In a small saucepan, heat jelly and lime juice over medium heat until melted. Keep warm.

Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place a wire rack over the lined baking sheet. Sprinkle chicken with salt and jalapeno seasoning. Arrange chicken on wire rack.

Place chicken in the oven, roast for 15 minutes. Turn, continue to cook for 15 minutes. While the chicken roasts, stem the jalapeno. Slice into rounds, set aside.

Brush legs with half of the warm glaze. Turn oven to broil. Let legs broil for 2 or 3 minutes, until glazed skins begin to blister. Turn, brush with more warm glaze and continue to broil for 2 or 3 minutes more.

Arrange chicken on a platter. Pour any glaze that may have accumulated in the pan over the chicken. Garnish with sliced jalapeno.

These spicy-sticky legs are delicious with a side of Spicy Mexican Pinto Beans and Mexican Salsa Rice. Enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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