Thai Baked Chicken Drumsticks
Golden Thai-Spiced Drumsticks with Coconut Marinade
Drumsticks soak up this aromatic coconut milk marinade spiked with fish sauce and honey, then roast until deeply golden. The result is chicken with complex sweet-savory flavors that hit all the right Thai notes without any fuss.
ThaiAsianDinnerGluten FreeDairy FreeBakingChicken
Ingredients
- 1¾ lbchicken drumsticks (about 8-10 pieces)
- 2 tbspfresh cilantro stems, finely chopped
- 3 clovegarlic cloves, minced
- fresh cilantro leaves, roughly chopped
- Thai sweet chili sauce, for serving
Marinade
- 1 tbspneutral oil (vegetable or canola)
- 1¾ tbspfish sauce
- 2 tbspcoconut milk (canned, full-fat preferred)
- 1 tbsphoney
- 3 dashesfreshly cracked black pepper
- cayenne pepper
- turmeric powder
Instructions
- Set your oven to 375°F and let it fully preheat while you prep the chicken.
- Give the drumsticks a thorough rinse under cold water, then pat them completely dry with paper towels. Moisture is the enemy of good browning, so don't skip this step.
- Combine all the marinade ingredients in a medium bowl and whisk until smooth. The coconut milk should blend seamlessly with the fish sauce and honey.
- Massage the chopped cilantro stems and minced garlic directly onto the drumsticks, working the aromatics into the skin. This creates an herb paste that infuses the meat.
- Pour the marinade over the seasoned drumsticks and toss until every piece is thoroughly coated. Let them marinate for exactly 30 minutes — enough time for the flavors to penetrate without the acid breaking down the texture.⏱ 30 min
- Place the marinated drumsticks on a parchment-lined baking sheet, spacing them evenly. Roast for 40 minutes until the skin is golden brown and the internal temperature reaches 165°F.⏱ 40 min
- Scatter the fresh cilantro leaves over the hot drumsticks and serve immediately with sweet chili sauce on the side for dipping.