Facebook0Twitter0Pinterest0 Ingredients 3 lbs (1.4 kg) chicken drumsticks canola oil (for grill) lime wedges Marinade 1 can (400 mL) unsweetened premium coconut milk (not light) 3 Peak of the Market shallots, chopped 4 garlic cloves, crushed 2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped 2 Peak of the Market jalapeños, stemmed and chopped 1/2 cup (125 mL) chopped cilantro leaves and stems 1 inch piece ginger root, peeled and chopped 4 Tbsp (60 mL) fresh lime juice 2 Tbsp (30 mL) fish sauce 1 tsp (5 mL) brown sugar 1 tsp (5 mL) turmeric 3/4 cup (1250 mL) water Directions Combine marinade ingredients in a blender or food processor; 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 remove bag of chicken from 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, stirring occasionally, until marinade thickens (about 8 minutes). 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 (357F) 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 20 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 to use as a dipping sauce for the chicken. Facebook0Twitter0Pinterest0 Found Under: Main CoursesSaucesChickenBBQ / Grill / BroilMarinate Leave a Review Cancel reply You must Register or Login to post a comment.