3 lbs chicken drumsticks
vegetable oil (for grill)
1 can (400 mL size) unsweetened premium coconut milk (not light)
3 shallots, chopped
4 garlic cloves, crushed
2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapenos, stemmed
½ cup cilantro stems and leaves
1 inch piece ginger root, peeled and sliced
4 Tbsp fresh lime juice
2 Tbsp fish sauce
1 tsp brown sugar
1 tsp turmeric
3/4 cup water
In a blender or food processor, combine marinade ingredients and blend until smooth.
Place chicken in a large re-sealable bag. Pour marinade over chicken; close bag and gently turn it so marinade coats all the chicken. Refrigerate overnight.
20 minutes before grilling take the bag out of the fridge.
Drain the marinade into a medium sized saucepan; bring to a boil over medium heat, stirring to keep marinade from burning. Reduce heat and simmer 5 minutes, stirring occasionally, until marinade thickens. Pour half the marinade into a small bowl for basting the chicken during cooking. Save the remaining marinade to use as a dipping sauce.
Set barbecue to medium heat (375F) and oil grates to prevent sticking. Grill chicken, turning every 5 minutes or so, basting with the marinade in the bowl, until the skin starts to char (about 25-30 minutes).
Continue cooking chicken without basting for another 10 minutes, or until a digital thermometer reads 170F in the largest pieces. Throw out any marinade left in the bowl.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over chicken. Warm the saved marinade in the microwave; serve as a dipping sauce along with the chicken.