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.
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.