You’d better make extras of these scrumptious drumsticks, because they go fast! Who knew picnic fare could be so flavorful? But they’re not just for your next road trip. We like these so much that they’ve become a staple weeknight meal at home. If you like things on the spicy side, add some red pepper flakes to the sauce for some kick.
3-5 pounds chicken legs, with skin
½ cup loosely packed cilantro
2 cloves garlic, sliced
2 TBSP fish sauce
¼ cup lime juice
½-inch piece of fresh ginger, sliced
1 small shallot, sliced
2 TBSP olive oil
2 TBSP coconut aminos
1 TBSP honey
2 TBSP coconut milk
Serves 4
Preheat your oven to 375°F. Grease a 9” x 13” baking dish. Distribute the chicken legs evenly in the dish.
Place the rest of the ingredients in a food processor. Pulse until chopped. You should end up with a thick but slightly chunky sauce.
Pour the sauce evenly over the chicken. Bake for 30 minutes.
Remove the pan from the oven, flip the chicken, and spoon the sauce from the pan over each leg. Put the pan back in the oven and bake for another 30 minutes, or until chicken is browned and cooked through.
Enjoy hot or cool slightly, or place in containers and refrigerate until needed.
