10 chicken drumsticks. This marinade would also work well on chicken thighs (bone in or out).
- 1 ½ tbsp soy sauce
- 3 tbsp good quality crunchy peanut butter
- 1 tsp minced ginger
- 1 ½ tsp crushed garlic
- ½ tsp finely diced chili
- ½ tsp sesame oil
- 1 tsp honey
- Juice of half a lime
- Chopped peanuts and sliced spring onion tops to garnish
Preheat oven to 180°C fan bake. Line a large tray with baking paper.
Mix soy sauce, peanut butter, ginger, garlic, chili, sesame oil, honey and lime juice together in a large bowl to create a thick sticky paste.
Pat drumsticks dry with paper towels to remove excess moisture, then add to bowl with marinade. Toss chicken through the marinade until it is liberally coated.
Carefully remove drumsticks from bowl and arrange on baking tray. Bake in the oven for 30 minutes, turning the drumsticks over after 15minutes.
After 30 minutes in the oven, the chicken juices should run clear, or internal temp should be 74°C. If not quite ready, bake for an additional 5-10 minutes.
Serve the chicken drumsticks sprinkled with chopped roasted peanuts and sliced spring onion.
Thanks to Fire & Thyme for this recipe.