Yield: 4 servings (2 drumsticks per serving)
Prep Time: 15 min + marinating time
Cook Time: 50 min
1 bunch green onions (some of the green part too), chopped (3/4 cup)
2 cloves garlic, chopped
1 medium jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon light brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Eight chicken drumsticks, skinned and trimmed of excess fat
1. Make the marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 Tablespoons water; blend until smooth. Set aside 1/4 cup for drizzling after baking.
2. Place chicken in a large zip baggie. Pour remaining marinade over chicken and roll it around in the bag to coat. Zip it closed and refrigerate, turning once or twice, at least 2 hours, or up to overnight.
3. Preheat the oven to 375 degrees F. Place the drumsticks in a 9x13-inch pan and pour marinade on top. Bake until chicken is cooked through, 50 to 60 minutes.
4. Heat the reserved marinade and drizzle on top of baked chicken for serving.
Nutritional Information per serving:
Serving size: 2 drumsticks
Calories per serving: 241
Fat per serving: 11.25g
Saturated Fat per serving: 2g
Sugar per serving: 4.5g
Fiber per serving: 1.5g
Protein per serving: 26.5g
Cholesterol per serving: 95.5mg
Carbohydrates per serving: 8.5g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5
Source: RecipeGirl.com (Adapted from Martha Stewart's Everyday Food)