INGREDIENTS:
- 2 kg chicken drumsticks
- 65g butter, softened
- zest of 2 limes
- 2 1/2 tbsp lime juice
- 2 bird's eye chillies
- 5 cloves garlic (30g)
- 20g ginger
- 10g coconut sugar
- 3 tbsp fish sauce
- 3 tbsp sweet chilli sauce
- dash of pepper
- half a punnet of cherry tomatoes
- coriander leaves for garnishing
INSTRUCTIONS:
- Wash chicken drumsticks and pat dry with kitchen towels. Score underneath the skin by making two slits on the meat with a sharp knife.
- In a mortar and pestle pound ginger, garlic and chilli into paste. Add in all the ingredients and mix to combine.
- Place drumsticks in a large baking tray and pour marinade over the chicken. Coat well, cover and refrigerate for at least 2 hours.
- Scatter some cherry tomatoes together with the chicken and bake in a preheated oven at 220 deg C for about 40 minutes, basting halfway through with the juices.
- Sprinkle coriander leaves over the chicken and serve hot.
Source: Minty's Kitchen
Share It To Your Friends!
Loading...
