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Thai chicken drumsticks

Rachel Allen's tender Thai-inspired chicken drumsticks makes a great dish to cook for a weekend barbecue.
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Serves:4

Ready time:50 minutes, plus marinating


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Prep time:
10 minutes, plus marinating

Cooking time:
40 minutes

1 serving provides

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Method

  1. Place the chillies, coriander, garlic, brown sugar, the juice of 2 limes, fish sauce and white pepper into a food processor and whiz until finely chopped. 
  2. Pour half of the marinade into a large baking dish. Add the chicken drumsticks and turn to coat well. Cover and chill in the fridge for a few hours or overnight, if possible. 
  3. Remove the chicken from the fridge to get to room temperature before cooking. Preheat the oven to 230ºC, fan 210ºC, gas 8. 
  4. Cook the chicken for 30-35 minutes in the oven, or until the meat comes away from the bone easily. If the skin hasn't browned while in the oven, place under the grill for 5 minutes. 
  5. Meanwhile, bring a pan of water to the boil, then turn down to a simmer and steam the babycorn for 10 minutes, until tender, adding in the pak choi for the last 5 minutes of cooking time. 
  6. Serve the chicken drumsticks with the vegetables and the remaining unused marinade and lime wedges. 

 

Cook's tips:

This marinade also works well with white fish, beef and lamb.

The drumsticks could be cooked on the barbecue or just finished off on the barbie to give a smoky flavour. Just make sure the chicken cooks through (until the juices run clear and no pink remains), and watch it doesn't burn too quickly.

For the best flavour, marinate the chicken for as long as you can. Overnight will really intensify the flavour. 

 

*Wash your hands after handling raw meat.

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Ingredients

  • 2 red chillies by Sainsbury's, deseeded and chopped
  • ½ x 31g pack fresh coriander, washed and chopped
  • 5 cloves garlic, roughly chopped
  • 2 tablespoons Fairtrade light brown soft sugar by Sainsbury's
  • 3 limes, 2 juiced and 1 cut into wedges
  • 3 tablespoons Thai fish sauce
  • ½ teaspoon ground white pepper by Sainsbury's
  • 1kg pack British chicken drumsticks by Sainsbury's, each pricked a few times with a fork
  • 175g pack babycorn by Sainsbury's, halved lengthways
  • 2 x 200g packs Sainsbury's pak choi, trimmed, leaves separated and washed