I am relabelling the previous lemongrass recipe as a Back 2 Back. I realised I haven’t done one in a while. Well, it’s not exactly something planned…this came up only when I have an ingredient that’s abundant in portion and could make few dishes out of it. So here is another version of the lemongrass marinade. I did make several tweaks to it this time and was wondering whether I should rewrite the recipe because it was just small changes here and there, but I guess I’ll write it again for the benefit of those who need A-Z instructions.
These are chicken DRUMSTICKS and not DRUMMETS….there’s a big difference. Of course the marinade could also work very well for drummets if you’re having some alternative buffalo wings party. Rather than use normal sugar or brown sugar, I used honey instead because I wanted that caramelised and slightly charred surface on the drums when it’s roasting. Also, I added a smidgen of dark soy sauce for colour because when the blended mixture came out, it looked kinda pinkish. But this is totally fine and based on preference.
I made about 6 medium drums, hubster had 4, I had 2 and my son had a few bites here and there (he’s still not into the whole, eating-just-meat-thing). My only self-critique was that….it needs more chilly-heat although I think hubster would not be inclined to agree. Then again…I wear the apron. HA!
LEMONGRASS ROAST CHICKEN DRUMSTICKS RECIPE
6 chicken drumsticks
4 garlic cloves
5 lemongrass, the end bit with the stalks and root base trimmed off
2 thumbs size piece of ginger
1 whole fresh chilli, seeds discarded
3 tablespoons fish sauce
2 tablespoon light soy sauce
3 tablespoons sunflower oil
a dash of white pepper
2 tablespoons honey
1/2 teaspoon dark soy sauce (more for colour), optional
Juice of 2 limes
1. In a food processor, blend together the aromatics (shallots, garlic, ginger, lemongrass) and chilly till they’re in fine bits and pieces.
2. Add in the rest of the ingredients and squeeze the juice of 2 limes.
3. Blend everything together again till you have a thick liquidy mixture. Add the dark soy sauce (if you are) and mix with a spoon.
4. Pat the drumsticks dry with paper towels. Put them in a zip-lock bag.
6. Pour the marinade into the bag with the chicken. Seal it and just rub the drumsticks to coat all over in the bag.
7. Place it to sit in the fridge overnight.
8. Heat your oven to 180C. Take the chicken out half hour before roasting to come to room temp.
9. Take the drumsticks out and scrape away the chunky marinade on the surface.
10. Place them on a roasting rack on a tray. Roast in the oven for first 30 to 40 mins in one side. Then turn them over to the other side and roast for another 30 or 20 mins. (Now I must state that all ovens work differently depending on the make and model, my oven although at 180C would not register at 180C if I were to stick a thermometer inside, so roast with considerations to the features of your own oven and tweak the timing according to that).
11. My oven has a top grill feature so I switched that on at the last 5 mins to give it that nice char.
12. Let the drumsticks rest covered in foil for at least 15 mins before eating.
Back 2 Back with
Lemongrass Grilled Pork Loins