Thai-style chicken legs

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 417, total fat 27 G., saturated fats 11 G., proteins 21 G., carbohydrates 28 G., fiber 3 G., cholesterol 71 mg, sodium 1625 mg, sugar 17 G.

This simple recipe transforms a popular Thai appetizer—chicken satay—into a more filling dinner. Instead of small breast pieces, use whole drumsticks. Marinate them in spiced coconut milk, grill them, and serve with peanut sauce, just like satay.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cm ginger root, peeled and finely grated (about 3 tbsp)
0.5 tbsp. + 2 tbsp. l. coconut milk
1/4 cup + 1 tsp fish sauce
3 tablespoons of honey
Juice of 3 limes
6 cloves garlic, crushed
8 chicken drumsticks (about 1 kg), with skin
1 tsp rapeseed oil (canola)
1/3 cup creamy peanut butter
1/4 cup fresh cilantro leaves
Lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken drumsticks, ginger root, lime, coconut milk, fish sauce, Peanut butter, cilantro

Cooking the dish according to the recipe:

Preheat the grill to medium heat. In a large bowl, combine the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, the juice of 1 lime, half a crushed garlic clove, 1 teaspoon salt, and a few grinds of black pepper. Pierce the skin of the drumsticks all over with the tip of a knife or the tines of a fork. Pour the marinade over the drumsticks to coat, and set aside.
Meanwhile, heat the oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring frequently, until golden, about 30 seconds. Remove from heat and stir in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey, and the juice of 2 limes. Stir in the peanut butter and 1 tablespoon water. Stir until smooth and sprinkle with 1/4 teaspoon salt. Set aside.

Grill the drumsticks, turning once and brushing twice with the marinade, until browned and crisp, 8 minutes. Discard any remaining marinade. Reduce heat to low, then cover the grill and cook until the drumsticks are tender, crisp, and cooked through, 25 to 30 minutes.
Transfer the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with cilantro leaves and serve with lime wedges and the remaining peanut sauce.

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