Thai Chicken Drumsticks
These Thai Chicken Drummettes are incredibly easy to make, and the flavorful marinade does double duty as a delicious sauce. It’s the perfect balance of spice, tang, and just the right amount of heat.
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 juicer
- 1 whisk
- 1 resealable bag
- 1 baking sheet
- Cooking Spray
- 1 medium saucepan with lid
- 1 fork
Ingredients
- 5 cloves garlic minced
- 2 Tbsp. oyster sauce
- 2 limes juiced
- 1 tsp. each salt and pepper
- 1 Tbsp. extra virgin olive oil
- 1-3/4 Tbsp. fish sauce
- 2 Tbsp. chili garlic sauce
- 2 Tbsp. honey
- 1 tsp. dried lemongrass
- 1-1/2 tsp. sesame oil
- 2 Tbsp. Swerve brown sugar
- 1/2 Tbsp. ginger paste
- 1 Tbsp. rice wine vinegar
- 1 pinch cayenne
- 1 pinch turmeric
- 8 chicken drumsticks
- 1-1/2 cups cooked jasmine rice or cauliflower rice
- 2 cucumbers cubed
- Garnish: chopped green onion and sesame seeds
- 1/2 bunch cilantro chopped
Instructions
- Whisk together garlic, oyster sauce, lime juice, salt, pepper, extra virgin olive oil, fish sauce, chili garlic sauce, honey, lemongrass, sesame oil, Swerve brown sugar, ginger paste, cayenne and turmeric in a bowl.
- Place chicken in a resealable bag and pour the marinade over the top.
- Massage the bag until the marinade is distributed over all the drumsticks.
- Place the bag in the refrigerator to marinate overnight.
- Preheat oven to 375 degrees.
- Remove the bag of drumsticks from the refrigerator.
- Place the drumsticks on a baking sheet sprayed with cooking spray.
- Bake for 40 minutes.
- Meanwhile, make the rice. If you follow a Keto diet, you can use cauliflower rice. Alternatively, you can prepare the rice 24 hours ahead and store in the refrigerator overnight to make the jasmine rice starch-resistant so as not to spike your insulin levels for a low-carb version of the rice.
- Serve the drumsticks with the rice and a garnish of sesame seeds, chopped cilantro, chopped cucumber or green onions.