Can chicken drumsticks be healthy?
You bet. Just add a bunch of terrific spices such as metabolism-boosting cayenne pepper and the anti-inflammatory, anticancer superspice turmeric, accompany with a great salad, and you’re in business!
This recipe was developed by Chef Jeannette Bessinger, the Clean Food Coach, for our book, The 150 Healthiest 15-Minute Meals on Earth.
8 chicken drumsticks (about 2 ½ pounds raw)
1-teaspoon garlic granules
1 teaspoon of onion powder
1 teaspoon of paprika
¾ teaspoon chili powder
¾ teaspoon cayenne powder
1-teaspoon ground cumin
¾ teaspoon turmeric
½ teaspoon salt
2 tablespoons (28mg) lemon or lime juice (preferably fresh-squeezed)
¼ cup (85g) honey
Preheat grill to medium (or preheat the broiler). Make two deep diagonal cuts across the meaty part of each drumstick. In a gallon-size zip-closure bag, mix together garlic powder, onion powder, paprika, chili powder, cayenne, cumin, turmeric, and salt.
Add drumsticks to the bag and move them around until evenly coated, pressing the spices into the cut grooves. Place drumsticks on a lightly oiled grill or broiler pan and cook for 15 to 20 minutes (depending on plumpness) or until nearly done.
While chicken is cooking, in a small bowl, whisk together the lemon and honey. Divide the mixture and use half to baste the chicken for the last minute of cook time. When chicken is off heat baste the remaining citrus honey before serving.