Thai Chicken Drumsticks
- 1/2 bunch cilantro, stems and leaves separated and coarsely chopped
- 3 cloves garlic
- 2 tbsp. oyster sauce
- 1 lime, juiced
- Salt and pepper
- 8 chicken drumsticks (2 lbs.)
- 1 1/2 cups jasmine rice
- 2 cucumbers—peeled, halved lengthwise and thinly sliced crosswise
AN EXTRA BUCK WILL BUY YOU...a handful of roasted peanuts to chop up and add to the rice for crunch and rich flavor.
Make Cheaper Chicken Wings!... The marinade will season up to 2 dozen drumettes.
In a food processor, puree the cilantro leaves and stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
Position a rack in the upper third of the oven and preheat to 400°. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.
Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.
- In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.
- We actually added some Thai Basil and some sliced Hungarian Wax pepper to the marinade mixture in the food processor for a little bit of heat. Also, about 2 tbsp of Peanut oil was added.
- My husband actually grilled the drumsticks instead of using the oven. He quick seared them about 5 minutes on each side and then indirect heat for about 50 minutes.