Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Calorie, Low Carb
Made with a simple 5 ingredient marinade, these oven baked chicken drumsticks boast a crispy exterior and tender, juicy meat!!
Why I Love This Recipe
This healthy chicken leg recipe is filled with savory, earthy flavors from coconut aminos, thyme, and garlic. Additionally, sesame oil adds nutty, toasty notes while pineapple juice creates a tender, mildly tangy bite. And these drumsticks are oven roasted to create a flavorful, crisp skin and a tender, juicy interior.
Pineapple Thyme Chicken Drumsticks are simple to make with a lot of hands off time. The easy 5 ingredient marinade can be made in under a minute. I like to use the baking time to prepare a few simple side dishes. Try roasted vegetables that can also bake at 425 degrees for added simplicity.
It's also a good recipe for meal prep as the marinade can be safely stored in the refrigerator for a week. I'll often marinate the chicken legs the night before or morning of and then bake them right before dinner.
Cooking Tips
You can marinade Pineapple Thyme Chicken Drumsticks anywhere from 30 minutes up to 24 hours. Allowing it to set in the marinade for a longer time period can cause the meat fibers to break down too much resulting in mushy chicken.
Also, think about using pineapple juice from canned pineapple in 100% juice. If you use pineapple tidbits you can make my quick and easy 16 minute Creamy Pineapple "Rice" for a healthy side to this recipe.
Reheating directions
Moreover, these drumsticks reheat nicely. Preheat oven to 350 degrees Fahrenheit. Then place chicken legs on a baking sheet and heat for 8-10 minutes until warmed through.
Storage directions
Finally, this recipe can be stored in an airtight container in the refrigerator for 3-4 days.
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📖 Recipe
Pineapple Thyme Chicken Drumsticks {Paleo, Whole30}
Equipment
- 1 large rimmed baking sheet
- Aluminum foil optional
- 1 large wire rack optional
- 1 small measuring pitcher 1 cup
- 1 fork or small whisk
- 1 gallon storage bag
Ingredients
- ½ cup pineapple juice
- ¼ cup coconut aminos
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 4 springs fresh thyme leaves or ½ teaspoon dry thyme
- 8-12 chicken drumsticks
Instructions
- Add chicken drumsticks to a large storage bag.
- In a small measuring pitcher or bowl add pineapple juice, coconut aminos, sesame oil, minced garlic and thyme. Use fork or small whisk to thoroughly combine.
- Pour marinade in bag over chicken press to remove air and seal tightly. Shake bag to get the chicken coated in marinade. Place bag flat in refrigerator. Marinate 30 minutes up to overnight flipping once halfway through.
- Preheat oven to 425℉. Cover baking sheet with aluminum foil and top with wire rack if desired. Place chicken drumsticks in a single layer on baking sheet or wire rack.
- Bake 35-38 minutes until internal temperature reads 165℉. If the drumsticks are cooked on a wire rack the skin should come out nice and crispy. If the drumsticks are cooked directly on a baking sheet broil an additional 4-8 minutes to create crispy skin. Serve warm.
Nutrition
*Post content updated August 2024.
Judy
I meant to rate this five star as it was absolutely delicious and crispy like you said, especially cooked on the rack! And quick to put together!
Judy
I made this recipe doubled as I had 18 drumsticks in a pack… Was curious why you didn’t mention that the marinade could be simmered and used as a sauce… I did this, adding more pineapple juice, honey, arrowroot powder to thicken and S&P to taste, and it was amazing as a dip!