This recipe is from Good Housekeeping’s “Best Chicken Recipes” cook book. The recipe says to use drum sticks, but I adjusted in and used chicken tenders. The glaze got very dark and crunchy on the pan, but the chicken did glaze nicely and stayed moist. Sadly, I was out of aluminum foil so my pan was a mess. If you are making this with chicken tenders, I would maybe suggest cooking it at a slightly lower temp than it calls for. It may also work a little better if you do actually use the drum sticks.
3 limes, plus wedges for garnish
1/4 cup honey
3 small garlic cloves, minced or crushed
1 tsp gound coriander
1 tsp salt
1/2 tsp coarsely ground black pepper
24 medium chicken drumsticks, skin removed or I used about 1 1/2 chicken tenders
1/2 cup loosely packed cilantro, chopped
Prepare over to 450. From limes grate 2 tsp peel and squeeze 1/4 cup juice.
In small bowl, with fork mix honey, garlic, coriander, salt, pepper, lime juice and 1 tsp lime peel.
Arrange chicken on jelly roll pan. Drizzle lime mixture over chicken, toss to coat evenly. Bake for 30-35 minutes (I did about 15-20 minutes with the tenders), turning and brushing with glaze occasionally.
Transfer chicken to serving dish. Drizzle with pan juices. Sprinkler with cilantro and remaining lime peel.
