Kitchen notes · a little help before you start
Cilantro Lime Chicken Drumsticks
Cilantro Lime Chicken Drumsticks brings together cumin, lime, and cilantro. Arrange the food in the layer the method calls for. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give the food its space
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
2. Plan the chilling step
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Cumin
Look at how this ingredient comes into the method: Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10-15 cranks of a mill) in a bowl.
Lime
Look at how this ingredient comes into the method: Use a zester, microplane, or small-holed cheese grater to remove the zest from one of the limes.
Cilantro
Look at how this ingredient comes into the method: Add about 1 tsp zest and 3 Tbsp juice to the marinade.Pull the leaves from 1/4 bunch of cilantro and chop finely.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Cilantro Lime Chicken Drumsticks
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish the chicken with fresh slices of lime and more chopped cilantro leaves. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven and baking dish. Read the first preparation step before you get going: Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10-15 cranks of a mill) in a bowl.
Which little step is worth remembering?
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
What check should I look for as it cooks?
Keep this part of the method in view: Use a meat thermometer to make sure the meat has reached 160ºF to be sure.
Is there another preparation step to plan for?
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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