- 1 jar (10 ounces) red jalapeno pepper jelly
- 1/4 cup lime juice
- 12 chicken drumsticks (about 3 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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. Yield: 6 servings.
Reviews for Jalapeno-Lime Chicken Drumsticks
"Awesomely delicious! I used Stonewall Kitchen's red jalapeno pepper jelly which is a local favorite. No one used the reserved jelly mixture so we get to have more!!!! Will definitely make these again."
"This worked fine in the oven instead of on the grill. Jalapeno-lime is an interesting combination and is very tasty! A nice change from barbecue sauce!"
"Outstanding! It doesn't get much easier than this. I cut up a whole chicken rather than just drumsticks and this was delicious. I will definitely make these again."