These delicious, Whole30 approved yummies are perfect for game day, or a weeknight dinner!
Preheat oven to 400 degrees. Line baking sheet with foil, spray with nonstick, and set aside.
Mix marinade in large size bowl with room for chicken to soak.
Cut slices in drumstick meat, under the chicken skin (this will help infuse flavor). Add chicken to marinade mixture and rub the mixture into the chicken.
In a separate bowl, combine the "breading" ingredients. 1 by 1, transfer drumsticks to "breading", ensuring drumsticks are full coated in coconut flake mixture.
Add "breaded" chicken drumsticks to sheet pan, and when finished, cover with a piece of foil (this helps the coconut not burn while baking).
Bake for 25 minutes with piece of foil covering pan. When 25 minutes is up, remove piece of foil, and bake without for an additional 5 minutes to brown coconut. Keep an eye on it to ensure your coconut does not burn (all ovens heat differently- this is my disclaimer so your coconut does not burn!). (Reminder- If you're unsure if your chicken is done- use a meat thermometer- it should be an internal temp of 180 degrees Fahrenheit.)
Place on a festive platter, and squeeze lime juice over drumsticks. Garnishes well with parsley, or lime zest.
Serve with sweet and sour, or sweet chili sauce (both are NOT Whole30 compliant, FYI) and enjoy!