Thai-Style Satay Drumsticks

Prep Time
30 min
Cook Time
45 min
4 servings

This easy recipe translates that favorite Thai appetizer, chicken satay, into a more substantial dinner.



piece ginger, peeled and finely grated (about 3 tbsp)
cup plus 2 tbsp coconut milk
cup plus 1 tsp fish sauce
tbsp honey
Juice of 3 limes
cloves garlic, minced
Kosher salt and freshly ground black pepper
chicken drumsticks (about 2lbs), skin on
tsp canola oil
cup creamy peanut butter
cup fresh cilantro leaves
Lime wedges, for serving


Step 1

Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.

Step 2

Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.

Step 3

Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the cilantro leaves and serve with the lime wedges and remaining peanut sauce on the side.

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