This is the perfect balance of sweet and spicy, Bacon Wrapped Chicken thighs are stuffed with Jalapeño peppers and grilled to perfection for a tasty dinner.
Spicy Indonesian Grilled Drumsticks
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 from 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.
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 thumb-sized piece ginger, chopped
2 tablespoons brown sugar
2 tablespoons peanuts or other nuts (see note)
1/4 cup water or unsweetened coconut milk, plus additional as needed
8 chicken drumsticks
1 teaspoon per drumstick Slap Yo’ Daddy Chicken Rub
2 tablespoons vegetable oil
parsley, for garnish
Pulse the shallots, chilies, lime leaves, lemongrass, garlic, ginger, brown sugar, and peanuts in a food processor. If the blades of your food processor have a hard time working, add 1 to 2 tablespoons coconut milk or water to keep the blades spinning. The spice mix should have a smooth paste consistency.
Rinse off the drumsticks with cold water and pat dry.
Season the drumsticks all over with a light coating of Slap Yo’ Daddy 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 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 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.
A traditional technique is to use candlenuts as a thickening agent for sauces and curries. Macadamia nuts and walnuts work as a good substitute if candlenuts or peanuts are not available. The oil in the nuts adds flavor and texture to the sauce.
Serve the drumsticks with Garlic Jasmine rice. Combine 2 cups rice, 2 1/2 cups water, 3 tablespoons minced garlic sautéed in canola oil, and 1 teaspoon salt in a rice cooker. Cook according to manufacturer’s instructions.