One of the worse culinary faux pas has to be under-cooked chicken. I not only like my chicken to be fully cooked but actually fall-off-the-bone done. I normally make this recipe using only sea salt and pepper and it turns out great. However, lately I have been obsessed with all things lime and cilantro so I decided to add them to my chicken recipe...and voila!
I like drumsticks because not only are they a cheaper cut of meat, especially when buying free range/organic, but also because I prefer dark meat, which comes out crispy on the outside and moist on the inside. You can also use chicken thighs, given they are skin-on and bone-in which insured that the chicken remains moist and absorbs a deeper flavor as it cooks. I prep the chicken in steps – marinate in the morning, broil and load into the slow-cooker at lunch time, and it is ready just in time for dinner.
12 chicken drumsticks (about 3 lbs.)
¼ cup lime juice, freshly-squeezed
1 garlic clove, minced
Sea salt and pepper
¼ cup fresh cilantro, chopped
Place the chicken, lime juice, garlic, sea salt and pepper into a large zip-lock bag or a bowl. Toss to combine ingredients and evenly coat the chicken. Refrigerate at least 30 minutes or overnight.
Preheat broiled. Remove chicken from marinade and arrange in a single layer on a shallow baking dish. Broil on high for about 10 minutes, flip and broil another 5 minutes on the other side, until nicely browned but not burnt. Turn off the oven and let cool before removing chicken.
Layer the chicken into a slow cooker and pour the liquid from the baking dish over the chicken. Cook on low for about 5 – 6 hours. Before serving, sprinkle chicken with fresh cilantro.