Go Back
Chili Lime Chicken

Chili Lime Chicken

They're super easy too, perfect for a day when its too hot to cook in the kitchen, and they're equally delicious hot or room temp, so pack them for that picnic or trip to the lake!


  • 12 Drumsticks (skin on)
  • Juice of 2 medium limes
  • 2-3 tbsp Avocado Oil
  • 1 tsp Black Pepper
  • 2 tbsp Tajin chili lime seasoning (it has dried lime in the blend, so there's extra "zing") Seasoning may be substituted with 2 tbs chili powder, 1 tbs salt, and 1 tsp garlic powder)


  • Place drumsticks in large bowl and coat with avocado oil, pepper, and seasoning mix. 
  • Toss until coated evenly, cover with plastic wrap and pop bowl in the fridge for minimum of 1 hour (may be stored in fridge up to a day ahead to increase flavor intensity).
  • When ready to cook, preheat grill on high heat for 15 minutes.
  • Once heated, drop heat to just under medium heat and lightly oil grates with avocado oil to help keep the chicken from sticking.
  • Place chicken on grill and cook for 10 minutes. 
  • In the meantime, add 1/2 cup water to leftover marinade for basting.
  • When 10 minutes is up, turn chicken over and baste with marinade (I use a basting mop, but a medium paint brush will do too). 
  • Cook chicken for another 10 minutes.
  • Turn grill fire off and let chicken rest on grill for another 5-10 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Remove chicken from grill, garnish with lime wedges and serve immediately!