In a small saucepan, heat jelly and lime juice
over medium heat until melted. Set aside 1/2 cup
for serving.
Sprinkle chicken with salt and pepper. Moisten a
paper towel with cooking oil. Using long handled
tongs, rub on grill rack to coat lightly.
Grill chicken, covered, over medium heat 15-20
minutes or until a thermometer reads 170-175,
turning occasionally and basting with remaining
jelly mixture during the last 5 minutes of
cooking. Serve with reserved jelly mixture.
Originally Submitted
3/30/2016
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