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These oven baked Thai chicken drumsticks are juicy, golden, and packed with flavor. They’re marinated in a flavorful Thai marinade made with garlic, fish sauce, coconut milk, and honey, then baked until crisp and tender. Easy, delicious, and perfect with sweet chili sauce on the side.
Easy Thai Baked Chicken
This easy Thai baked chicken recipe came together during a hectic back-to-school week when I needed something easy, flavorful, and hands-off for dinner. My son has been on a serious chicken kick lately, always asking for Ginger Garlic Baked Chicken, Asian BBQ Wings, Slow Cooker Honey Sesame Chicken Wings, or anything with juicy meat and crispy skin. But I was craving something different. That’s when I decided to switch things up with this Thai baked chicken, and it was an instant hit. He loved the bold flavors, the golden skin, and the juicy meat. Gave it two thumbs up after the first bite.
Inspired by Thailand’s famous grilled chicken, Gai Yang, these oven baked Thai chicken legs are marinated in a mix of fish sauce, garlic, coconut milk, and honey. It’s sweet, savory, and packed with bold Thai flavor. I simplified the recipe and made it with easy-to-get ingredients you can find at regular stores. Serve them with Thai sweet chili sauce and rice, and you’ve got a delicious dinner that tastes like Thai takeout, only easier and homemade. Be sure to check out my tips below, plus other easy ways to cook these Thai chicken legs if you’re not using an oven.
Add This Baked Chicken To Your Rotation
Here’s why these baked Thai chicken drumsticks are a must for your weekly dinner lineup:
- Juicy and full of flavor. These drumsticks bake up golden with tender, juicy meat—coconut milk keeps them moist and tasty every time.
- Simple and flavorful Thai marinade. Fish sauce, garlic, cilantro, and a touch of honey give you that sweet-salty balance in every bite.
- No fuss, all oven. No flipping, no splatter—just marinate, bake, and you’re done.
Ingredients You’ll Need
- Chicken drumsticks – You can use chicken thighs, wings, or even breast. Just keep in mind that cooking times will vary.
- Cilantro
- Fish sauce – I recommend a good brand like Red Boat or Three Crabs.
You’ll find all the exact measurements and details down in the recipe card below.
Pro Tip #1: Why I Use Fish Sauce
Fish sauce is the backbone of Thai cooking—it brings that deep, savory umami flavor that makes the marinade taste so rich and bold. Just a little goes a long way.
Pro Tip #2: Coconut Milk For Juicy Chicken
Coconut milk helps tenderize the meat and keeps the chicken super moist while it bakes. It also adds a subtle creaminess that balances the salty and sweet flavors.
Pro Tip #3: A Touch Of Honey For Balance
The honey adds just enough sweetness to balance the saltiness from the fish sauce. You can also use Thai palm sugar for a more authentic flavor.
Pro Tip #4: Garlic + Cilantro = Thai Flavor Magic
Fresh garlic and chopped cilantro stems infuse the chicken with classic Thai flavor. Don’t toss the stems—they’re packed with aroma and perfect for marinades.
How To Make Thai Chicken Drumsticks
Preheat your oven to 375°F (190°C). Give the chicken drumsticks a quick rinse and pat them dry with paper towels—this helps the skin get nice and golden in the oven. In a mixing bowl, whisk together all the marinade ingredients until smooth. It should look pale and creamy from the coconut milk.
Next, rub the chopped cilantro stems and garlic directly onto the chicken with your hands. Then pour the marinade over the drumsticks and mix until everything’s well coated. Let it sit for at least 30 minutes, or even better, marinate it in the fridge for a couple of hours if you’ve got the time. The longer it sits, the more flavorful the chicken will be.
Once the chicken is marinated, line a baking sheet with parchment paper and arrange the drumsticks in a single layer. Bake for 40 minutes or until the skin is golden and the chicken is cooked through. Garnish with chopped cilantro and serve right away with Thai sweet chili sauce on the side. So simple and so good.
Other Ways To Cook
This Thai chicken drumsticks works great in the air fryer, on the grill, or even in the slow cooker. Here’s how to switch things up depending on what you’re working with:
- Air Fryer: Place the chicken legs in a single layer in the air fryer basket. Spoon a little leftover marinade over each piece, then air fry at 200°C (400°F) for 10 minutes. Baste with a bit of olive oil, flip the chicken, baste again, and air fry for another 5 minutes, or until fully cooked and golden brown.
- Grill or Grill Pan: Preheat your grill or grill pan over medium heat. Brush the grates with oil to prevent sticking. Grill the marinated chicken for about 6–7 minutes per side, or until the skin is nicely charred and the meat is cooked through. Keep an eye on flare-ups if you’re using an outdoor grill.
- Slow Cooker: Place the marinated chicken and all the marinade into the slow cooker. Cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and cooked through. If you want crispier skin, broil the chicken in the oven for a few minutes before serving.
Frequently Asked Questions
You can, but bone-in drumsticks or thighs give better flavor and juiciness. If using boneless, reduce baking time and check doneness earlier.
Yes. You can freeze the chicken in the marinade for up to 2 months. When you’re ready to use it, thaw overnight in the fridge and bake as directed.
Definitely! Just make sure the chicken is arranged in a single layer (not overcrowded) so it roasts evenly. You may need to use two baking sheets or cook in batches.
The chicken is done when the internal temperature reaches 165°F (74°C). The juices should run clear, and the skin will be golden brown. Use a meat thermometer for accuracy.
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) until warmed through to keep the skin crisp.
This recipe is only 375 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
Thai Chicken Drumsticks
Ingredients
- 1¾ lbs chicken drumsticks
- 2 tablespoons cilantro stems, finely chopped
- 3 cloves garlic, minced
- cilantro leaves, chopped, for garnishing
- Thai sweet chili sauce, for dipping
Marinade:
- 1 tablespoon oil
- 1¾ tablespoons fish sauce
- 2 tablespoons coconut milk
- 1 tablespoon honey , or Thai palm sugar
- 3 dashes ground black pepper
- 1 pinch cayenne pepper
- 1 pinch turmeric powder
Instructions
- Preheat the oven to 375°F (190°C). Rinse the chicken and pat it dry with paper towels. In a bowl, combine all the ingredients for the Marinade and whisk until well mixed, forming a smooth, milky pale yellow mixture.
- Add the cilantro and garlic to the chicken, and rub them onto the chicken drumsticks with your hands. Pour the marinade over the chicken, mixing to coat well. Marinate for 30 minutes, or for best results, refrigerate for two hours.
- Arrange the chicken on a cookie sheet lined with parchment paper and bake for 40 minutes or until the chicken is cooked through. Garnish with chopped cilantro and serve immediately with Thai sweet chili sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Desde que descubrí esta receta, la hago siempre, es sencilla y súper deliciosa.
De hecho todas las recetas que he hecho son espectaculares!
Gracias por compartir recetas deliciosas!
Saludos desde República Dominicana!
Thanks for your support and thanks for trying my recipe!
Looks good but. Have a few questions:
1) is light brown sugar a sub for honey or palm sugar?
2) after chicken is marinated, Do I bake with the marinade or dispose of marinade before baking?
Thanks !
Yes you can use light brown sugar. You can spoon the marinate on top of the chicken and discard the rest.
Will this recipe go well with chicken thighs or breasts instead?
It would, you would just have to adjust cook times as they are thicker.
Great recipe! My only note is that I cooked them for 35 minutes instead of 40 and the legs were perfect!
:)