Dry roast all the dry ingredients except salt. Roast them for 2-3 minutes or until lightly roasted. Cool the spices and grind them to a fine powder.
In a big bowl, take the spice powder, salt, lime juice and little oil and mix it.
Wash the chicken and remove the skin. I have used drumsticks with and without skin. I usually remove the skin but with this chicken, I liked it even with the skin.
Make 3-5 gashes on each drumstick.
Add the drumsticks to the spice bowl and rub the spices to the chicken.
Let it marinate for at least 30 – 45 minutes or overnight in the refrigerator. If refrigerating the chicken, remove it from the fridge ½-1 hour before grilling to bring it to room temperature.
Place the rack of the oven in the middle and set the broiler to high.
Place the chicken drumsticks on a grill pan, spray PAM Cooking spray on the drumsticks and broil for 10 minutes.
Turn the chicken pieces, spray PAM cooking oil or baste the chicken with oil and broiler for another 10 minutes.
Turn the chicken pieces around and broil for another 2-5 minutes until chicken is fully cooked. I broiled it for 3 minutes.
Remove the chicken form the broiler, let the chicken rest for 5-10 minutes before serving.