Spicy Thai Lemongrass & Ginger Drumsticks | Recipeish | Gustus Vitae
Yield: Serves 4.
Time Estimate: 1 hour, plus an overnight in the fridge.
Storage Notes: Best if enjoyed immediately, will keep for 2 days covered and refrigerated.
Difficulty: Easy.
It's freezing cold outside, but these fiery Thai BBQ drumsticks bring more than enough heat to ward off the winter chill. Give these an overnight bath in spicy buttermilk, roast & baste 'em in the oven, and serve with our addictive lemongrass ginger dipping sauce - yum!
Ingredients
- 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
Directions
- 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 oven to 400F.
- 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.
- Arrange drumsticks atop a wire oven rack, with a foil lined tray below to catch drippings.
- Roast dumsticks, painting with sauce and flipping every 3-4 minutes, for a total of about 15-18 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.