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.
The marinated chicken drumsticks are grilled over charcoal. They are then basted with reserved marinade.
The chicken should be marinated for at least 30 minutes but up to 12 hours in a chilled space.
All the marinade ingredients are processed to a smooth paste, it isn;t runny like many other marinades.
The marinade is more of a paste than a typical marinade and will need to be seared over the chicken.
The grilled Indonesian chicken drumsticks may be served alone or as part of a larger meal.
Spicy Indonesian Grilled Drumsticks Recipe
This recipe is sponsored by Slap Yo’ Daddy.
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.
Preparation 30 minutes
Cook 1 hour
Ready in 1 hour 30 minutes
Servings 4 Servings
Ingredients
Marinade
- 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
Chicken
- 8 chicken drumsticks
- 8 teaspoon Slap Yo’ Daddy Jailbird Chicken Rub
- 2 tablespoons vegetable oil
- 1 stalk parsley for garnish
Equipment
- grill
Directions
Marinade
- 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.
Chicken
- 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.
To Cook
- 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.
Nutritional Information
Calories: 402kcalCarbohydrates: 18gProtein: 30gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 139mgSodium: 168mgPotassium: 629mgFiber: 2gSugar: 9gVitamin A: 412IUVitamin C: 36mgCalcium: 86mgIron: 4mg
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