2 pounds chicken drumsticks (about 10)
1 medium lime, juiced and zested
1 Tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/2 Tablespoon fresh ginger, grated
1/2 Tablespoon garlic, minced
1 Tablespoon Dijon mustard
2 Tablespoons agave
2 Tablespoons olive oil
Whisk together all of the ingredients except for the chicken breasts in a small mixing bowl.
Place the chicken in a resealable plastic bag; pour the marinade over the chicken.
Seal the bag, squeezing out as much air as possible.
Turn the bag over a few times, or shake it gently, and completely coat the chicken with the marinade. Refrigerate, turning the bag occasionally, for 2 to 12 hours.
Preheat the oven to 375 degrees F. Line a shallow, rimmed baking sheet with a silpat mat or non-stick aluminum foil, and place the chicken on top.
Roast the chicken for 45 to 50 minutes, turning it halfway through, until the juices run clear when pricked with a fork.
Allow to rest for 5 minutes before serving.