2 pounds chicken drumsticks (about 10 drumsticks)
1 tablespoon olive oil
⅛ cup soy sauce or coconut aminos
⅛ cup Worcestershire sauce
Juice of one lemon
3 tablespoons Swerve brown sugar substitute
1 teaspoon garlic powder
½ teaspoon basil
1 teaspoon paprika
Salt and pepper, to taste
In a bowl, combine the olive oil, soy sauce, Worcestershire sauce, the juice of one lemon, 3 tbsp of Swerve brown sugar substitute, 1 tsp garlic powder, ½ tsp basil, 1 tsp of paprika as well as salt and pepper to taste. Whisk the ingredients to combine them completely.
Pour the marinade into a large Ziploc bag, and place the chicken drumsticks inside. Mix the drumsticks into the marinade in the bag, and place in the fridge for at least 30 minutes.
Preheat the oven to 400 degrees F.
Bake the drumsticks on a rack for 30 minutes, flip them, and cook for an additional 10 minutes, or until they reach an internal temperature of at least 165 degrees.
- Carbohydrates: 3 net carbs per serving