Ingredients

The following ingredients have 4 Servings
  • 6 chicken drumsticks
  • 1/4 cup soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
  • juice and zest from 1/2 lime
  • 1 Tablespoon balsamic vinegar
  • 1/4 cup honey
  • 1 Tablespoon sriracha (or to taste)
  • 1/2 teaspoon red chili flakes (optional)
  • 2 garlic cloves (minced)
  • 1 teaspoon fresh ginger (grated or minced)
  • salt and pepper (to taste)
  • 1 Tablespoon fresh cilantro (chopped)
  • 1 green onion (sliced thinly for garnish)
  • toasted sesame seeds for topping (optional)

Instruction

  • Season chicken with salt and pepper to taste.
  • Whisk together the soy sauce, lime juice, lime zest, balsamic vinegar, honey, sriracha, red chili flakes, garlic, and ginger. Set aside.
  • Preheat oven to 400 degrees.
  • Heat your cast iron (or oven safe) skillet/pan over medium heat and add olive oil. Lightly brown chicken on all sides. Spoon half of the sauce over each chicken drumstick and using your tongs turn the chicken pieces so it absorbs the sauce all over. Allow to cook on a skillet for another 2 minutes.
  • Place entire skillet into the preheated oven, turning chicken regularly with tongs and adding another spoonful of the reserved half of the sauce over each piece of chicken. Bake uncovered for 20 -25 minutes until chicken is cooked through and skin is caramelized.
  • Sprinkle with sesame seeds and chopped green onions and cilantro if desired.