You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 2 cups raisins
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons water
  • Juice of 1 lime, about 1 tablespoon
  • Zest of 1 lime, about 1 teaspoon
  • 1/2 teaspoon cumin
  • Pinch of salt
  • 8 to 12 chicken drumsticks


  1. Place raisins in a pot. Add just enough cold water to cover the raisins about 1/2 inch. Over high heat, bring  raisins to a boil. Once boiling, reduce  heat to medium and simmer  10 to 15 minutes, until raisins are plump.
  2. Strain  raisins, discarding water, and place in a food processor or blender. Add chipotle peppers, adobo sauce, cilantro, water, lime juice, lime zest, cumin and salt. Pulse  1 to 2 minutes, until  mixture is smooth. If consistency seems overly thick, add a small amount of water. This will keep in the refrigerator for up to 4 days in an airtight container.
  3. Preheat oven to 400F.
  4. Reserve 1 cup of  raisin sauce and set aside. With a spoon or basting brush, lightly brush all sides of each drumstick with the sauce. Place drumsticks on a baking sheet lined with foil lightly sprayed with nonstick cooking spray.
  5. Roast  30 minutes, basting with sauce every 10 minutes,  until cooked through (juices run clear when poked with a knife tip). Plate and serve with use the reserved sauce for dipping.
Recipe by Meredith Steele of In Sock Monkey Slippers

Videos You Might Also Like

The recipe was originally published as Roasted Drumsticks with Chipotle Raisin Glaze on

Didn't find what you were looking for? Try another search: