Thai Chicken Drumsticks

October 2011
Thai Chicken Drumsticks

by 33 people

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Makes: 4 servings

Prep: 15 mins

Bake: 50 mins

  • 1/2 bunch cilantro, stems and leaves separated and coarsely chopped
  • 3 cloves garlic
  • 2 tablespoons oyster sauce
  • 1 lime, juiced
  • Salt and pepper
  • 8 chicken drumsticks (2 lbs.)
  • 1 1/2 cups jasmine rice
  • 2 cucumbers--peeled, halved lengthwise and thinly sliced crosswise
  1. In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
  2. Position a rack in the upper third of the oven and preheat to 400 degrees . Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.
  3. Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.
  4. In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.
  • AN EXTRA BUCK WILL BUY YOU...a handful of roasted peanuts to chop up and add to the rice for crunch and rich flavor.
  • Make Cheaper Chicken Wings!...The marinade will season up to 2 dozen drumettes.