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Sticky Thai Chicken Drumsticks Recipe

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★★★★★

5 from 138 reviews

Delicious and easy Sticky Thai Chicken Drumsticks marinated in a vibrant mixture of ginger, garlic, lime, fish sauce, tamari, honey, turmeric, and chili. Roasted to caramelized perfection and finished with a rich coconut milk glaze and fresh cilantro for an authentic Thai flavor that’s perfect for a quick weeknight dinner.

Ingredients

Scale

For the chicken

  • 8 chicken drumsticks
  • 1 tsp coconut oil

For the marinade

  • 1.5 tbsp ginger (finely grated)
  • 4 garlic cloves (freshly minced)
  • 1 lime zest
  • 1.5 tbsp lime juice
  • 1/2 tsp chili powder
  • 1.5 tsp turmeric
  • 2 tbsp fish sauce
  • 1 tbsp tamari
  • 1.5 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 2 tbsp full-fat coconut milk
  • 2 tbsp fresh cilantro (finely chopped)

Instructions

  1. Build the Aromatic Marinade Base: In a small bowl, combine the minced garlic, finely grated ginger, and lime zest. Whisk in the fish sauce, tamari, honey, lime juice, and chili powder. Add the turmeric and stir well to create a smooth, cohesive marinade. Let the mixture rest for about a minute to mellow the raw garlic and allow the flavors to meld.
  2. Coat Chicken and Begin Marinating: Pat the chicken drumsticks dry with paper towels to help the marinade stick better. Place them in a large bowl or sheet tray and generously coat each drumstick with the marinade, working it under the skin and into all crevices. Let the chicken sit at room temperature for at least 15 minutes to start absorbing the flavors while you preheat the oven.
  3. Prepare the Oven and Cooking Surface: Preheat your oven to 190°C (375°F). Drizzle the coconut oil and 1 tablespoon of olive oil onto a large baking tray or rimmed sheet pan and tilt to coat evenly. This combination prevents sticking and adds flavor to the chicken’s exterior.
  4. Arrange and Roast the Drumsticks: Transfer the marinated drumsticks skin-side up onto the oiled tray, spacing them to avoid overcrowding. Roast for 15 minutes, then remove the tray and brush each drumstick generously with any remaining marinade. Return to the oven and roast for an additional 10-15 minutes until the skin is caramelized and the internal temperature reaches 165°F (74°C).
  5. Finish with Coconut Cream and Garnish: Once cooked, remove the drumsticks from the oven. Immediately drizzle sesame oil, coconut milk, and the remaining tablespoon of olive oil over them to create a silky glaze. Scatter fresh chopped cilantro on top and season with salt to taste. Serve hot.

Notes

  • Marinate chicken for at least 2 hours or overnight for deeper flavor.
  • Avoid overcrowding the baking tray to achieve a caramelized skin instead of steaming.
  • Flip and brush drumsticks with marinade halfway through cooking for even browning.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
  • Chicken thighs, wings, or mixed pieces can be substituted but adjust cooking time accordingly.
  • Substitute fresh ginger with 1 tsp ground ginger if necessary.
  • Fish sauce can be replaced with extra tamari or soy sauce plus a pinch of salt.
  • Honey alternatives include maple syrup, agave nectar, or brown sugar.
  • Lime can be swapped with lemon or rice vinegar if needed.
  • Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months.
  • Reheat in the oven at 350°F for 15-20 minutes or microwave for quick warming.

Keywords: Thai chicken drumsticks, sticky chicken, baked chicken drumsticks, Thai marinade, easy dinner, weeknight recipe

Find it online: https://lucabites.com/sticky-thai-chicken-drumsticks-recipe/