{"id":285,"date":"2015-08-05T22:26:30","date_gmt":"2015-08-05T22:26:30","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=285"},"modified":"2015-08-05T22:26:30","modified_gmt":"2015-08-05T22:26:30","slug":"tanias-lime-chimichurri-grilled-drumsticks","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=285","title":{"rendered":"Tania&#8217;s Lime Chimichurri Grilled Drumsticks"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>2 pounds skinless drumsticks<\/li>\n<li>1\/4 cup finely chopped parsley<\/li>\n<li>1\/4 cup finely chopped cilantro<\/li>\n<li>1 tsp lime zest (from one lime)<\/li>\n<li>pinch of red chili flakes<\/li>\n<li>1 large clove of garlic, well minced<\/li>\n<li>1\/2 tsp half salt<\/li>\n<li>about 5 grinds of fresh black pepper<\/li>\n<li>1\/4 cup lime juice (from about 3 limes)<\/li>\n<li>1\/4 cup olive or avocado oil<br \/>\nOptional: extra chopped cilantro and fresh limes to garnish<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Prepare the marinade by combining the parsley, cilantro, lime zest and juice, red chili flakes, garlic, salt, and chosen oil in a food processor.<\/li>\n<li>Add the marinade and skinless drumsticks to a large, sealable plastic bag or a dish with a secure lid.<\/li>\n<li>Marinade overnight.<\/li>\n<li>When ready to cook, preheat the oven to 350\u00b0F (177\u00b0C).<\/li>\n<li>Cover with foil or a secure glass lid and bake at 350\u00b0F for about 35 to 40 minutes.\u00a0 This should partially cook the chicken.<\/li>\n<li>To finish off, either BBQ or broil to crisp up the outside of the drumstick!<\/li>\n<\/ul>\n<p>You can squeeze lime on if you want. Serve and enjoy!<\/p>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 pounds skinless drumsticks 1\/4 cup finely chopped parsley 1\/4 cup finely chopped cilantro 1 tsp lime zest (from one lime) pinch of red chili flakes 1 large clove of garlic, well minced 1\/2 tsp half salt about 5 grinds of fresh black pepper 1\/4 cup lime juice (from about 3 limes) 1\/4 cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=285"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/285\/revisions"}],"predecessor-version":[{"id":286,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/285\/revisions\/286"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}