Thai Chicken Drumsticks with Coriander Dipping Sauce
Photography Aaron McLean.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Thai Peppercorn Chicken with Hot and Sweet Dipping Sauce, and Cucumber and Peanut Salad]()
RecipeThai Peppercorn Chicken with Hot and Sweet Dipping Sauce, and Cucumber and Peanut Salad
![Lime, Chilli and Spring Onion Chicken Drumsticks]()
RecipeLime, Chilli and Spring Onion Chicken Drumsticks
Article by Claire Aldous![Black Peppercorn and Coriander Chicken]()
RecipeBlack Peppercorn and Coriander Chicken
Article by Claire Aldous![Chicken with Parmesan, Wine and Rosemary]()
RecipeChicken with Parmesan, Wine and Rosemary
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.