It’s FINALLY time for college football and I am so ready for this change. Football brings in fall weather and moves us closer to the best part of the year for me: holidays. I love everything about fall in Alabama, including the first football weekend being hotter than blue blazes.
While I love rich hearty soups and stews on football Saturdays, I just can’t enjoy it with temps in the 90s. This weekend, I’m bringing out this Jalepeno-lime chicken dish. It’s full of flavor, but not so heavy that I feel like a slug afterwards.
I did make these in my tiny RV oven and they were perfect. These are gluten-free and work great for Paleo and Whole30. I served mine with a spicy ranch dipping sauce. I could feed a crowd with these and some loaded potato skins. Bring on the touchdowns! ROLL TIDE!!
Jalepeno lime chicken
- 2 lbs chicken drumettes approximately 16-20 drumettes
- 1/2 cup olive oil light or extra virgin
- 1 lime, juiced and zested
- 1 clove garlic
- 1 Jalapeño seeds and course chopped
- 1 chipotle pepper In adobo sauce (canned)
- 1/2 cup water
Prepare the marinade. In a blender, add oil, lime juice and zest, jalapeno, chipotle pepper, garlic. Pulse until completely chopped and blended.
In a large zip top bag, add all the chicken drumettes. Pour the marinade over the top. Zip close and marinate in fridge for a minimum of 30 minutes up to overnight.
Preheat oven to 400. Line a baking sheet with foil or parchment paper. Lay the chicken in a single layer. THROW AWAY BAG OF CHICKEN MARINADE. Bake 15 minutes. Remove. Turn the chicken. Bake another 15 minutes.
Remove chicken to a cookie drying rack and let sit 5 minutes. Then serve immediately.
Keep leftovers in fridge up to 5 days.
Note* the high amount of fat and calories is due to the marinade.