Sticky Lime Coconut Chicken Drumsticks

Name: Sticky Lime Coconut Chicken Drumsticks
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 6 chicken drumsticks; 400 g coconut cream; 1-2 tbsp Thai green curry paste; 1 lime, zested and juiced; 3 tbsp honey

These baked chicken drumsticks are coated in a creamy coconut, Thai green curry, lime, and honey marinade that turns glossy and caramelized in the oven. They are easy to prepare ahead and just as good served warm for dinner or cold for a picnic.

Servings---

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

chicken drumsticks
6
coconut cream
400 g
Thai green curry paste
1 tbsp
lime, zested and juiced
1
honey
3 tbsp

Step-by-Step Instructions

In a large bowl, whisk together the coconut cream, Thai green curry paste, lime zest, lime juice, and 1 tbsp honey until smooth. Transfer about one-quarter of the marinade to a small bowl, cover, and refrigerate for glazing later. Add the chicken drumsticks to the large bowl, turn to coat well, then cover and marinate in the refrigerator for at least 2 hours or up to 24 hours.

Preheat the oven to 200°C/180°C fan/gas 6. Line a rimmed baking tray with foil and arrange the marinated drumsticks in a single layer, leaving a little space between each piece. Bake for 30 minutes, turning the chicken halfway through so it cooks evenly.

Stir the remaining 2 tbsp honey into the reserved marinade. Brush half of this glaze over the chicken and bake for 10 minutes. Turn the drumsticks, brush with the remaining glaze, and bake for another 10 minutes, or until the chicken is cooked through, sticky, and lightly browned. Serve warm, or cool completely before packing for a picnic.

Chef's Tips

For a milder dish, use 1 tbsp curry paste; for more heat and stronger Thai flavor, use 2 tbsp. Always keep the reserved glazing marinade separate from the raw chicken marinade. Leftovers can be refrigerated in an airtight container for up to 3 days and are good cold or gently reheated.