Turmeric and Lemongrass Drumsticks

Lemongrass and Turmeric – Can think of two ingredients that scream “Thai!” more than those two? The last time I hosted dinner club, I was inspired to go for a Thai theme, so I hunted down a tasty appetizer, and found this great recipe online. It called for a lot of ingredients, but it turned out very well.


Here are the ingredients for the marinade: Coconut milk, Turmeric, Chili flakes, Lemon Grass, Green Onion, Ginger, Garlic and Lime. All fresh, fantastic smelling ingredients!

This recipe had a lot of steps, and I confess that I forgot to snap a few of them. Here are the ones I did get, however!

DSC05278Slice the lime in half and juice it into your blender. Peel the ginger and cut it into a few, easy to blend pieces.

DSC05279Make sure you get all of limey goodness out of the lime by scraping the flesh with a spoon.

DSC05280Dice up the lemongrass, green onion, and garlic, then pour in the coconut milk, red chili flakes, and turmeric. Blend it all up!

DSC05282When it is all blended, it will look like this, and smell sooooooo good!

DSC05281The recipe called for chicken wings. When I set out to make this recipe, I was convinced I had chicken wings in my freezer. Apparently, I did not, so I opted for drumsticks instead.

DSC05283Pour the marinade over the chicken and let it soak in the tasty juices overnight. Make sure to flip them every once in a while so that all sides of the drumstick are marinated.

DSC05286Next, transfer the marinade to a pot and bring to a boil. You’ll be using the marinade to baste the drumsticks.

DSC05285The recipe suggested you grill the wings, and if I were to make these again, I would definitely follow that suggestion. I would also avoid making a really complicated meal like my awesome Pad Thai recipe at the same time! I baked them in the oven, and while they turned out really well, the flavour would have been enhanced with a little more crispiness. I also did not have time to baste them while they were cooking, which would have also helped to enhance the flavour. Lessons learned for next time…

DSC05287They made a great appetizer for an awesome dinner party.

DSC05288Hmm tasty Thai chicken!

Turmeric and Lemongrass Drumsticks (Courtesy of Bonappetit)

You will need:

  • 1 can of coconut milk
  • 3 green onions, chopped
  • 3 garlic cloves
  • 2 lemongrass stalks, finely chopped
  • 2 tsp chili flakes
  • 1 piece ginger, peeled, chopped
  • The juice and pulp from one fresh lime. 
  • 1 tablespoon fish sauce 
  • 1 teaspoon turmeric
  • 2 pounds whole chicken drumsticks
  • Combine coconut milk, green onions, garlic, lemongrass, chili flakes, ginger, lime juice, fish sauce, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  • Place drumsticks in a large baking dish. Pour marinade over; turn drumsticks to coat evenly. Cover chicken and refrigerate overnight.
  • Preheat oven to 375. Remove chicken from marinade, shaking any excess marinade back into dish.
  • Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it cooks. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
  • Bake drumsticks for 20-30 mins, turning often so that all sides get cooked evenly. Baste with marinade while cooking.
  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

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