Anything citrus is a total win in my book! I love the bright, fresh flavor that it gives to food! Before I changed my diet, I had never once made my own marinade. Now I could never go back, not only does it taste a million and a half times better (true story) but also it’s incredibly easy to make! You know exactly what goes into it, and it’s an easy way to save money!
When I’m cooking drumsticks, I would typically grill them on my bbq, but my bbq was having some issues (aka it caught on fire) so I decided to roast these drummies in the oven while my grill was on the mend. They turned out so yummy! I’ve included directions below for both roasting and grilling, so you can choose the method that works best for you!
- • 4-5 lbs chicken, bone in, skin on (I used drumsticks, but feel free to use any pieces you’d like)
- • 2 cups packed cilantro, chopped, leaves and stems
- • 1 cup packed parsley, chopped, leaves and stems
- • 3 garlic cloves, chopped
- • 1 tbsp lime zest (approximately 2 limes)
- • ½ cup fresh lime juice (approximately 5-6 limes)
- • 1 cup fresh orange juice (approximately 3 large oranges)
- • ¼ cup avocado oil or olive oil
- • 1 tbsp salt
- • 1 tsp red pepper flakes
- Place all of the ingredients, except for the chicken, in a blender. Blend on high until well combined.
- Place the chicken in a large Ziploc bag, and pour the marinade on top. Seal the bag and shake gently so that all of the chicken is coated. Place the Ziploc bag in the fridge and marinade for at least 2 hours, and up to 24. The longer, the better!
- *If You’re Grilling The Chicken – Preheat your grill to medium heat. Once the grill is nice and hot, place the chicken on the grill, skin side down. Flip the chicken every 5-7 minutes, until the internal temperature reaches 165 degrees, about 30-35 minutes. Sprinkle the chicken with sea salt and chopped cilantro, just before serving. Enjoy!
- *If You’re Roasting The Chicken – Preheat your oven to 400 degress. Place the chicken skin side down, on a wire rack on top of a rimmed baking sheet. Bake the chicken for 20 minutes and then flip over. Continue baking the chicken for an additional 15-20 minutes, or until the internal temperature reaches 165 degrees. **Once the chicken was finished cooking, I placed it under the broiler for a minute, to crisp the skin. Totally optional! Sprinkle the chicken with sea salt and chopped cilantro, just before serving. Enjoy!