Stuffed Chicken Drumsticks

Catherine Cappiello Pappas


Once again, I was not quite sure what to prepare for dinner until I saw fresh cilantro in the fridge. I thought about it, and concluded that the cilantro would make a refreshing stuffing for the drumsticks I picked up at the store that day. It was a delicious meal that my kids and I thoroughly enjoyed.

For those who are not big fans of cilantro, feel free to substitute it with Italian parsley.


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10 Min
45 Min


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  • ·
    8 chicken legs – with skin
  • ·
    for the stuffing:
  • ·
    juice of 1 lime
  • ·
    1 cup cilantro or italian parsley
  • ·
    2 garlic cloves
  • ·
    1 tsp. sugar
  • ·
    ½ tsp. cumin
  • ·
    ½ tsp. turmeric
  • ·
    ½ tsp. black pepper
  • ·
    ½ tsp. salt
  • ·
    ½ tsp. coriander
  • ·
    3 tbs. olive oil

How to Make Stuffed Chicken Drumsticks


  1. Place all of the above in a food processor and give a few good chops.
    Preheat Oven 375 degrees.
    Gently pull the skin from the leg back and stuff the mixture into under the skin.
    Place the legs in a baking dish and bake for 45 – 50 minutes or until a beautiful golden color appears and the juices run clear.

Printable Recipe Card

About Stuffed Chicken Drumsticks

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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