Step by step

Method

5 steps

1. 1

   Whisk the olive oil, garlic, cumin, salt, and several grinds of pepper in a bowl. Zest one lime, then stir in 1 teaspoon zest and 3 tablespoons juice. Chop a quarter of the cilantro and mix it in, saving the rest for serving.

2. 2

   Put the drumsticks in a zip-top bag and pour in the marinade. Press out most of the air, seal, and massage the bag until every piece is coated. Refrigerate for at least 30 minutes, turning the bag once or twice.

3. 3

   Heat the oven to 400°F. Arrange the drumsticks in one layer in a baking dish, leaving a little space between them. Pour the marinade over the top and bake 40–45 minutes, turning or basting once halfway through.

4. 4

   Check the thickest drumstick near the bone with a thermometer; it should reach 165°F and the juices should run clear. For darker skin, broil 2–4 minutes, watching closely because the marinade can brown fast.

5. 5

   Rest the chicken 5 minutes. Finish with fresh lime wedges and the remaining chopped cilantro.