Colombian Style Roasted Chicken Legs

 I love the flavor of these chicken drumsticks. This dish packs a lot of flavor with minimum preparation. The meat is moist and the skin is flavorful.  A perfect dish to marinate the night before and cook the next day. Served with rice and a simple salad, you have a delicious meal, that is kid-friendly too.
This recipe is from Erica’s blog where she shares her traditional Colombian food recipes that she grew up eating and enjoying with her family.

Colombian Style Roasted Chicken Legs
(Pierna de pollo Asadas a mi Estilo Colombiano)
Serves 4-6
12 chicken drumsticks with skin
1 bunch scallions
3 garlic cloves
1 medium white onion
1/4 cup fresh cilantro
1 tablespoon fresh thyme
1 tablespoon dried ground cumin
1 tablespoon paprika
2 tablespoons white vinegar
Salt and pepper
1. In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.
2. Place the chicken in a ziplock bag and add the marinade and cover the chicken evenly with the marinade. Refrigerate the chicken overnight.
3. Cover a baking sheet with foil and coat with cooking spray. Position oven rack in the center of the oven and turn the oven to broil.
4. Place the chicken legs on the baking sheet. Broil for about 25-30 minutes, turning the legs once during cooking or until the chicken is cooked and the drumsticks are golden brown. Let rest for 5 minutes and transfer to a serving plate.

71 thoughts on “Colombian Style Roasted Chicken Legs

  1. thanks Velva , yes ..if it's 5-6 scallions , it is more like an indian recipe , we'd probably add mint instead of thyme…looking at the pic i want to cook t now !!!


  2. After reading your comment,I decided to check your blog out.Wonderful! Love your fantastic pictures and the recipes sound so good. I know how you feel abaou tyour friends eyes glazing over; there should be a little corner for people like us. I willbe trying that chicken the eggs, the pie, ……..


  3. I just love the new larger size format for the pictures. They are great and so is the recipe, looks good enough to eat off the page. Cheers Rita


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