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 (2268 g) chicken legs, with skin
½ cup loosely packed cilantro
2 cloves garlic, sliced
2 TBSP (30 ml) fish sauce
¼ cup lime juice
½-inch piece of fresh ginger, sliced
1 small shallot, sliced
2 TBSP (30 ml) olive oil
2 TBSP (30 ml) coconut aminos
1 TBSP (15 ml) honey
2 TBSP (30 ml) coconut milk
Serves 4
Preheat your oven to 375°F (190°C). 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.
More Recipes You'll Love
Thai Chicken Drumsticks are a fragrant, hands-on dinner with a thick, herby sauce that caramelizes as it roasts. Chicken legs bake under a chunky cilantro-lime-garlic sauce with fish sauce, coconut aminos, and coconut milk until browned and glossy all over.
Pro Tips
- Pulse the sauce until it's chopped but still slightly chunky — you want pieces of cilantro and garlic clinging to each drumstick, not a smooth purée.
- Bake 30 minutes, then flip the legs and spoon the pan sauce over each one before the second bake; that mid-bake baste is what builds the sticky, lacquered finish.
- Use skin-on chicken legs — the skin crisps under the high heat and holds the sauce against the meat as it roasts.
- Fish sauce and coconut aminos together give the sauce its Thai-style salty-umami backbone; the honey rounds it without making it sweet.
- These are brilliant hot from the oven or cooled to room temperature, and they pack perfectly for picnics and lunchboxes.
Frequently Asked Questions
Can I use chicken thighs or wings?
Yes, thighs work with the same method and timing. Wings need less time — check them after about 40 minutes total and baste the same way.
Are these drumsticks paleo?
Yes: chicken, cilantro, garlic, fish sauce, lime, shallot, olive oil, coconut aminos, honey, and coconut milk. No soy, sugar, or wheat in the sauce.
Can I grill them instead?
Grill over medium indirect heat, basting with the sauce in the last 10 minutes so the honey doesn't scorch. Keep some fresh sauce aside for serving.
How do I store leftovers?
Refrigerate for up to 3 days and eat them cold or gently rewarm. The sauce keeps the meat moist, so the drumsticks stay good right through.
Recipe Card
Ingredients
Method
- 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.
