Preparation Time: 10 minutes + marinating time
Cook Time: 30-40 minutes
Cut: Bone-in chicken
3 lbs or 12 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, stems and seeds removed
1/2 cup (125 ml) cilantro stems and leaves
1 inch piece ginger root, peeled and sliced
4 Tbsp (60 ml) fresh lime juice
2 Tbsp (30 ml) fish sauce
1 tsp (5 ml) brown sugar
1 tsp (5 ml) turmeric
1/2 cup (125 ml) water
In a blender or food processor, combine marinade ingredients and blend until smooth.
Place chicken in a large bowl. Pour marinade over chicken; turn chicken so marinade coats all sides of the drumsticks. Refrigerate overnight.
15 minutes before grilling take chicken 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 10 minutes, stirring occasionally, until marinade thickens. Pour marinade into a small bowl for basting the chicken during cooking.
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 slightly char (about 25-30 minutes). Throw out any marinade left in the bowl.
Continue cooking chicken without basting for another 10 minutes, or until a digital thermometer reads 165F (74C) in the largest pieces.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over chicken.
Featured on Great Tastes of Manitoba in 2016.