Thai Chicken Drumsticks with Coriander Dipping Sauce

, from Issue #52. January, 2016
Photography by Aaron McLean.
    Thai Chicken Drumsticks with Coriander Dipping Sauce

    I always slash the drumsticks to ensure the meat cooks right to the bone and to allow the marinade to really infuse the meat.

    Serves: 4

    INGREDIENTS

    10 chicken drumsticks, skin on
    1 large stalk lemongrass, tough outer leaves removed
    6 coriander roots, scraped and chopped, leaves reserved
    3 cloves garlic, roughly chopped
    1 teaspoon ground turmeric
    1 teaspoon brown sugar
    1 teaspoon ground black pepper
    1 tablespoon fish sauce
    1 tablespoon vegetable oil

    Dipping sauce
    ½ cup packed coriander leaves
    2 teaspoons fish sauce
    2 tablespoons lime juice
    1 teaspoon caster sugar
    1 spring onion, chopped
    ½ - 1 long red chilli, seeded and chopped
    2 tablespoons vegetable oil

    To serve
    roasted peanuts, sliced red chilli, spring onions and coriander

    METHOD

    Slash the chicken twice in the thickest part of each drumstick and place in a shallow dish.

    Grate the lemongrass on a fine grater then place in a mortar. Add the coriander roots, garlic, turmeric, brown sugar and black pepper. Pound to a thick paste, ensuring there aren’t any large pieces in the marinade. Stir in the fish sauce and oil then pour over the chicken.

    Rub the marinade into the slashes and over the rest of the chicken. Cover and refrigerate for at least 2 hours and preferably overnight. Remove from the oven 1 hour before cooking.

    Preheat the barbecue or a ridged grill plate to a medium low heat. Don’t have the barbecue too hot or the chicken will burn before it’s cooked.

    Cook the chicken, turning occasionally until the drumsticks are golden brown on all sides and cooked through.

    Dipping sauce: Place all the ingredients in a food processor and process until finely chopped.

    To serve: Arrange the chicken on a serving platter, top with the garnishes and serve with the dipping sauce. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.