Spicy Indonesian Grilled Drumsticks are a fresh new twist on the classic American barbecued chicken. Aromatic and spicy, a homemade curry sauce is made in a blender, then marinated over the chicken.
Chicken drumsticks are marinated in a curry-like spice paste that is perfect for your next party or tailgate. The recipe was inspired by Slap Yo’ Daddy’s rub product fans from around, who wanted to try more Asian-style cooking.
This scrumptious grilled chicken recipe uses an Indonesian-inspired spice mix including shallots, chilies, lemongrass, and lime leaves. If you don’t have lime leaves on hand, which provide a unique citrus aroma, you can substitute lime zest.
Spicy Indonesian Grilled Drumsticks Recipe
- 4 medium shallots chopped
- 2 red chilies or 2 tablespoons sambal olek
- 2 lime leaves
- 2 stalks lemongrass white part only
- 2 cloves garlic chopped
- 1 1 inch ginger chopped
- 2 tablespoons brown sugar
- 2 tablespoons peanuts or other nuts
- 1/4 cup water or unsweetened coconut milk plus additional as needed
- 8 chicken drumsticks
- 8 teaspoon Slap Yo’ Daddy Jailbird Chicken Rub
- 2 tablespoons vegetable oil
- 1 stalk parsley for garnish
- Pulse the shallots, chilies, lime leaves, lemongrass, garlic, ginger, brown sugar, and peanuts in a food processor. The spice mix should have a smooth paste consistency.Tip: If the blades of your food processor have a hard time working, add 1 to 2 tablespoons of coconut milk or water to keep the blades spinning.
- Rinse off the drumsticks with cold water and pat dry.
- Season the drumsticks all over with a light coating of chicken rub. Place the drumsticks in a plastic container.
- Pour most of the marinade over the chicken, making sure the sauce covers it well. Marinate in the fridge for 30 minutes or overnight. Save the remaining marinade to baste with later.
- Remove the chicken from the fridge and let come to room temperature. Bake or grill until the drumsticks have an internal temperature of 160 degrees F (71 degrees C), 45 minutes to 1 hour.
- While the chicken is cooking, cook the leftover marinade in oil over medium heat. Add the coconut milk or water to thin it into a sauce. Taste the sauce and adjust the seasonings as needed.
- When cooked through, brush the drumsticks with the sauce to glaze.
- Garnish with chopped parsley and serve immediately.