1/4 cup honey
3 small garlic cloves, crushed with garlic press
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
24 medium chicken drumsticks, about 6 pounds, skin removed
lime wedges for garnish
1/2 cup loosely packed fresh parsley or cilantro leaves, chopped
Preheat oven to 450 degrees.
From limes, grate 2 teaspoons peel and squeeze 1/4 cup juice.
In small bowl, with fork, mix honey, garlic, coriander, salt, pepper, lime juice, and 1 teaspoon lime peel.
Arrange chicken on two 15 1/2" by 10 1/2" jelly-roll pans. Drizzle lime mixture over chicken; toss to coat evenly. Place pans on 2 oven racks. Bake drumsticks 30 to 35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through.
Transfer chicken to serving dish. Drizzle with pan juices. Garnish with lime wedges. Sprinkle with parsley or cilantro and remaining teaspoon lime peel.
Makes 6 servings.
Calories 90, Fat 3 g, Carbs 3 g, Sodium 130 mg, Fiber 0 g
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