Cilantro Jalapeno Chicken Drumsticks Food

JALAPENO-LIME CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

AIR-FRIED PERUVIAN CHICKEN DRUMSTICKS WITH GREEN CREMA

Steps:

• Brush an air fryer basket with olive oil.
• Combine garlic, honey, 1 tablespoon olive oil, salt, cumin, paprika, oregano, and pepper in a large bowl. Add drumsticks; toss to coat. Arrange drumsticks vertically in the prepared basket, leaning against the basket wall and one another.
• Cook in the air fryer at 400 degrees F (200 degrees C) until an instant-read thermometer inserted in the thickest part of the drumstick reads 175 degrees F (80 degrees C), 15 to 20 minutes. Rearrange drumsticks with kitchen tongs halfway through cooking for even cooking.
• Meanwhile, combine spinach, sour cream, cilantro, lime juice, garlic, jalapeno pepper, salt, and pepper in the bowl of a food processor; process until crema is smooth. Drizzle some crema sauce over drumsticks and serve with remaining crema.

JALAPENO CILANTRO LIME GRILLED CHICKEN

Steps:

• Place all the ingredients except the chicken breasts into a small food processor and process until it's a pesto like consistency. You should have 1/2 cup pesto/sauce.
• Measure out 1/4 cup, cover and place it in the refrigerator to reserve it until the end of the cooking time.
• Pour the remaining 1/4 cup over the chicken breasts and toss to fully coat each chicken breast. Cover and place the chicken breasts into the refrigerator to marinate for 1 hour.
• When the chicken has finished marinating, remove the reserved sauce from the refrigerator and let it start to come to room temperature.
• Preheat the grill over medium heat until it reaches a steady temperature of 350º-400ºF.
• Place the chicken on the grill and grill for about 8 minutes per side or until no longer pink in the center.
• Remove the chicken from the grill and brush the reserved sauce over the top and serve immediately.

BAKED CHICKEN WITH CHILE-YOGURT MARINADE

Steps:

• 1. To make the marinade, with the machine running, drop the garlic and jalapeño through the feed tube of a food processor. Add the onion and cilantro, and pulse until the onion is finely chopped. Add the yogurt, lime zest and juice, chili powder, and salt, and process into a purée. (Or place all of the ingredients, but only 1 cup of the yogurt, in a blender and process until smooth. Transfer the marinade to a bowl and stir in the remaining yogurt.)
• 2. Divide the chicken pieces between two 1-gallon self-sealing plastic bags. Pour in the marinade and seal the bags. Refrigerate for at least 2 and up to 8 hours.
• 3. Position two racks in the top third and center of the oven and preheat to 400°F. Line two large baking sheets with aluminum foil and lightly oil the foil. (This makes for easy cleanup.)
• 4. Remove the chicken from the marinade. Arrange on the baking sheets. Bake for 20 minutes. Turn the chicken and switch the positions of the baking sheets from top to bottom. Continue baking until a drumstick shows no sign of pink when pierced at the bone, about 25 minutes more. Transfer to a serving dish. Serve the chicken hot.