Mexican-Spiced Drumsticks

Saturday night we hosted my Young Diabetic Friend for dinner.  It wasn’t the first time, and it certainly won’t be the last – he’s been my “unofficial kid” for years.

Since he’s been controlling his diabetes with exercise (he’s been attending the local Crossfit box four days a week for the last 10 months) and a Steve Cooksey type diet (mostly meats and healthy fats with very small amounts of low carb vegetables), it gave me a bit of a challenge.  What could I make that he could eat and we’d all enjoy that was very low carb?

Well, I’ll tell you:  deviled eggs, guacamole, Pressure Cooker Spare Ribs minus the glaze and these: Mexican-Spiced Drumsticks.

It was a remarkably satisfying dinner – even The Young One was scarfing down deviled eggs, something I’d never seen him do before – and reminded me of how we ate when we first changed our diet.  We were never hungry back then; indeed, it took me until mid-morning the following day to become hungry at all after this dinner.  It’s had me thinking I should ratchet up our fat intake again, if for no other reason than it will go a long way to controlling our hunger.  I’ve gotten too complacent with my white potatoes and peas lately.

These drumsticks were just wonderful and we absolutely demolished them – The Young One ate four.  (Plus some ribs.  And deviled eggs.)  They’re spicy from the chipotle chili powder, but not unduly so, and the coconut sugar helped balance the flavors, but you can leave it out if you prefer.  It’s pretty low carb as written; 3 grams of carbohydrates with a gram of fiber per serving and if you leave it out the carbohydrate counts will be negligible, although you’ll miss a little of the depth of flavor it imparts.

And did I mention easy?  Yes, easy.  Rub those legs up and throw ’em in the oven for 45 minutes.  You could also grill them if you prefer.

Mexican-Spiced Drumsticks. Juicy roast chicken legs coated with a spicy Mexican dry rub.

Mexican-Spiced Drumsticks
Serves: 5
  • 2 pounds chicken drumsticks (about 10)
  • 1 1/2 teaspoons kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon coconut sugar
  1. Preheat oven to 375 F.
  2. Combine all of the ingredients except for the chicken in a small bowl. Rub the drumsticks with the spice mixture, covering each as completely as possible. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.
  3. Place the drumsticks in a single layer in a glass baking dish large enough to hold the chicken without the pieces touching. Roast in the oven for 45 minutes, or until the juices run clear when pierced with a fork.
  4. Allow to rest for 5 to 7 minutes before serving.
  5. Nutrition (per serving): 308 calories, 16g total fat, 147mg cholesterol, 733.9mg sodium, 421mg potassium, 3.3g carbohydrates, <1g fiber, 1.6g sugar, 35.4g protein

10 thoughts on “Mexican-Spiced Drumsticks”

  1. There was nothing boring about them. A great balance of flavor since the ribs where done with our secret rub (at least till the book is out) and it was a balanced contrast.

    Grilling season is upon us! Slow grilled three breasts and baby back ribs last night. Caramelized with Jan’s BBQ sauce at the end.


  2. The chicken looks excellent, I love baked chicken, but throwing them on the grill would probably be very good also. Can’t wait to get the grill out tomorrow!

  3. AMAZING! I made these two weeks ago and have made them again since! I didn’t have coconut sugar so I brushed them with just a little bit of maple syrup and then sprinkled and rubbed the spices on them. My boyfriend and I easily sat and ate the entire thing in one sitting…and kinda laughed when I checked and saw you wrote this should be 5 servings. 🙂

  4. I love these. We make them regularly now and I couldn’t have made it through my whole:30 without them. Delicious and simple what more do you want.

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