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Thai Baked Chicken Drumsticks - juicy, tasty, moist chicken marinated with amazing Thai flavors and baked to golden perfection. So good!
This is the second week of back-to-school and my life has gone back to the same old routine again. Sending my son to school, shopping at the market, developing new recipes (click for dinner ideas!) for Rasa Malaysia as well as making dinner for my family.
For a few months now, little G has turned into an absolute carnivore who loves to eat meat. His favorite is chicken, duck and beef.
But mostly, he wants to have chicken every day, baked chicken such as ginger garlic baked chicken, Asian BBQ chicken wings, or slow-cooker honey sesame chicken wings.
While they are all great recipes but I am getting bored with the same old dishes, that’s why I shake things up a bit with this new Thai Baked Chicken Drumsticks recipe, which is absolutely delicious and a completely new flavor structure (a good way to introduce Thai cuisine to little G)!
He loves the moist, juicy, aromatic chicken and gave me two thumbs up after he had the first bite.
This recipe is an adaptation from the ever famous Gai Yang (Thai grilled chicken) which you can find all over Thailand or in Thai restaurants here in the US.
I simplified the recipe, made it with easy-to-get ingredients that you can find at regular stores. The taste? It’s OMG GOOD! Trust me.
Frequently Asked Questions
This recipe is only 367 calories per serving.
What To Serve With Thai Baked Chicken Drumsticks
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Baked Chicken Drumsticks
Ingredients
- 1 3/4 lbs (800g) 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
- 1 3/4 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.
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!
:)