Peruvian-style oven baked drumsticks marinate in vinegar and traditional spices like smoked paprika and cumin; this chicken is packed with flavor and roasts 30 minutes!
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use chicken drumsticks for this recipe, but use leg quarters, thighs, drumsticks, or a combination of them; be sure to adjust the cooking time accordingly. I also have a recipe for Peruvian Roasted Chicken that cooks a whole, spatchcocked chicken if you need to feed a crowd.
- Peruvian Chicken Marinade: Cumin, paprika, salt, black pepper, garlic, distilled white vinegar, and olive oil flavor the chicken.
HOW TO MAKE OVEN-BAKED DRUMSTICKS
PREPARE – Adjust the oven rack to the upper-middle position and preheat the oven to 450°. Line a rimmed baking sheet with a wire rack.
DRY – Dry the drumsticks thoroughly with a cloth, and set them aside.
SEASON – Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.Using a pastry brush, evenly distribute the mixture over the drumsticks.
BAKE – Line the drumsticks onto the wire rack. Roast for 20-30 minutes until the chicken reaches an internal temperature of 165°. Around the 20 minute mark, begin checking the internal temperature of the drumsticks to be sure they cooked through.
SERVE – Let the drumsticks rest for about 5 minutes, then serve with serrano crema.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one of these oven-baked meals!
SERVING SUGGESTIONS
- Serrano Crema
- Aji Amarillo
- Cucumber, Avocado, Tomato Salad
- Roasted Potatoes
- Fried Plantains
- Grilled Zucchini
- Fried Yuka
- Cilantro-Lime Rice
- Vinegar Coleslaw
- Thick-Cut French Fries
FREQUENTLY ASKED QUESTIONS
Use the same marinate, but increase the cooking time since you’re roasting a whole chicken; here is my recipe for a whole, butterflied Peruvian Chicken.
YOU SHOULD ALSO TRY:
Peruvian-Style Oven Baked Drumsticks – Pollo a la Brasa
Equipment
- Small Bowl
Ingredients
- 3 pounds chicken drumsticks
- 2 tablespoon cumin, ground
- 2 tablespoon smoked paprika
- 4 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoon olive oil
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 450°. Line a rimmed baking sheet with a wire rack.
- Dry the drumsticks thoroughly with a cloth, and set them aside.
- Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
- Using a pastry brush, evenly distribute the mixture over the drumsticks.
- Line the drumsticks onto the wire rack. Roast for 20-30 minutes until the chicken reaches an internal temperature of 165°. Around the 20 minute mark, begin checking the internal temperature of the drumsticks to be sure they cooked through.
- Let the drumsticks rest for about 5 minutes, then serve with serrano crema.
Notes
- Adapted From: You’ll find the original recipe and inspiration for this post in Kenji Lopez-Alt’s book, The Food Lab.
- How do you know when the chicken is fully cooked? Insert your food thermometer into the thickest part of the chicken drumstick. The safe cooking temperature for chicken is 165°.
- Web Story: Check out our web story for our oven baked drumsticks!
Matt W.
Tuesday 12th of July 2022
Dinner win for my family! The seasoning was a perfect blend of zest and smokiness; very simple to follow recipe and is now a regular meal for the fam.
Tressa Jamil
Tuesday 12th of July 2022
That's exactly what I love to hear; thanks for giving it a try and making it a part of your dinner rotation.