Great Tastes of Manitoba

Coconut Lemongrass Chicken

50 minutes
Prep: 10 minutes + marinating | Cook: 30 - 40 minutes | Servings: 6 servings


  • 3 lbs (1.4 kg) chicken drumsticks
  • canola oil (for grill)
  • lime wedges


  • 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


  1. Combine marinade ingredients in a blender or food processor; blend until smooth.
  2. 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.
  3. 20 minutes before grilling remove bag of chicken from fridge.
  4. 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.
  5. 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)
  6. 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.
  7. Transfer chicken to a large platter and let it rest for 5 minutes.
  8. Squeeze lime wedges over chicken.
  9. Warm the saved marinade in the microwave to use as a dipping sauce for the chicken.

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