Spicy Thai Lemongrass & Ginger Drumsticks | Recipeish | Gustus Vitae
Time Estimate: 1 hour, plus an overnight in the fridge.
Storage Notes: Best if enjoyed immediately, will keep for 2 days covered and refrigerated.
We're just starting to come into BBQ season, and even if it's cold outside, these fiery Thai BBQ drumsticks bring more than enough heat to ward off the Spring chill. Give these an overnight bath in spicy buttermilk, char & baste 'em on the BBQ, and serve with our addictive lemongrass ginger dipping sauce - yum!
- 12 Chicken drumsticks
- 1 Qt buttermilk
- 4 Tbs Spicy Red Curry Seasoning
- 4-5 Lemongrass stalks
- 6 Garlic cloves
- 3/4 Cup chicken stock
- 2 Large shallots
- 3/4 Cup cilantro
- 2 Lemons
- 1 Lime
- 1 3" finger of ginger
- 3 Tbs vegetable oil
- 2 Tbs Crushed Red Pepper Flakes
- 1/2 Cup mayonnaise
- 4 Tbs Taste of Thailand Seasoning
- 1 1/2 Tbs California Sea Salt
- 1 1/2 Tbs Jalapeño Sea Salt
- Lemon & lime zest for garnish
- Pat dry chicken, make a series of small scores on each piece, and place in a large bowl.
- Cover with buttermilk, and shake over Spicy Red Curry Seasoning, stirring well to combine.
- Cover with saran, and pop in the fridge overnight, or for up to 12 hours.
- Remove, strain, reserve, and begin preheating the BBQ.
- Slice off ends of lemongrass, remove outer leaves, then slice into thin strips before dicing finely.
- Peel ginger and shallots, and dicing finely, along with garlic.
- Bring a wok up to high heat, and add vegetable oil.
- Add California Sea Salt, ginger, lemongrass, and shallots, cooking and tossing for 2 minutes, then add garlic and cook for a further minute.
- Reduce heat to medium, add chicken stock, and cook a further 5 minutes, or until sauce has reduced by half.
- Pour sauce into a blender. Zest lemons and limes, reserving for later, and juice into sauce.
- Rinse and pat dry cilantro, plucking off leaves and discarding stems from half, and adding the other half, stems and all, into the blender.
- Pulse 4-5 times, then transfer to a medium bowl. Spoon in mayo and 3 Tbs of Taste of Thailand Seasoning, folding well to combine. Transfer to two roughly equal mason jars, reserving one in the fridge.
- BBQ drumsticks on high, painting with sauce and flipping every 3-4 minutes, for a total of about 15 minutes, or until the drumsticks hit an internal temperature of 145F.
- Remove to a serving plate, and dust with Crushed Red Pepper Flakes, lemon and lime zest, reserved cilantro, remaining Taste of Thailand Seasoning, and Jalapeño Sea Salt.
- Serve with dipping sauce from the fridge, and devour.