Baked Thai Chicken Drumsticks

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

3 1/2 lb bone in, skin on chicken drumsticks (~ 12)

2 large garlic cloves, peeled and chunked

1/2 of 1 medium jalapeno, membranes, seeds, & stem removed, chunked

1/4 cup plus 2 Tbsp cilantro, divided

3 Tbsp fish sauce (sub soy sauce if you don't have it)

3 Tbsp hoisin sauce (sub 2 Tbsp soy sauce and 1 Tbsp brown sugar if you don't have it)

1 1/2 Tbsp fresh lime juice

3 Tbsp peanut oil

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp black pepper

步驟

Combine all ingredients, except chicken and 2 Tbsp finely minced cilantro, in a blender or food processor and pulse until garlic & Jalapeno are blended. I like it pulsed finely more than fully blended like a pesto.

Trim any excess skin / fat off the chicken if needed.

Arrange chicken in a baking dish and pour the marinade over it. Make sure all the chicken is coated in the marinade. Cover and marinate for at least 3 hours and/or up to 24 hours.

Preheat oven to 425F.

Finely mince 2 Tbsp cilantro for garnish.

Roast uncovered ~ 35-40 minutes or until internal temperature of chicken reaches 165F. Check the chicken periodically. Some ovens run hot and the chicken may burn or the liquid may evaporate and burn. If this is the case: 1) add some water to the bottom of the pan if needed. Other ovens don't run hot enough and you may need to broil (watching carefully!) the last couple minutes to get that brown crispy skin.

Rest ~ 5-10 minutes before eating - you don't want to burn the roof of your mouth 🙂

Garnish with minced cilantro. Happy Eating! Beckie

營養

• 每份大小: 2 each
• 卡路里: 479
• 總脂肪: 26.9 g
• 飽和脂肪: 6.9 g
• 反式脂肪: 0.1 g
• 膽固醇: 245 mg
• 鈉: 1313.4 mg
• 總碳水化合物: 6 g
• 膳食纖維: 0.8 g
• 總糖: 2.7 g
• 蛋白質: 50.1 g