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Tequila-Lime Chicken Drumsticks

  • Prep:
  • Total Time:
  • Yield: Makes about 20
Tequila-Lime Chicken Drumsticks

Photography: Nicole Franzen


  • 3/4 cup silver tequila
  • 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
  • 1/3 cup honey
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 4 1/2 pounds chicken drumsticks (about 20)
  • 3 tablespoons safflower oil
  • Clementine or orange wedges, for serving (optional)


  1. Combine tequila, lime juice, honey, salt, pepper, chicken, and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.

  2. Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag; pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.

  3. Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.


Reviews (2)

  • irises 3 Feb, 2014

    This recipe is way too salty. I sensed this and tried to compensate by adding only a third of the amount, and it was still way too salty in the final glaze. Also, the lackluster flavor of the marinade and glaze is not compelling enough to make this recipe again. Very disappointing in a highlighted event menu.

  • BURT4 26 Jan, 2014

    Making it right now for the Grammy's! I must have had the burner up too high when reducing the marinade because it burst into flames. I am a firefighter so I wasn't too alarmed......note to self....."medium high" for marinade. It smells fantastic.

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