Sticky lime & coconut chicken drumsticks

These sticky chicken drumsticks are perfect for a summer picnic or party. You could serve them warm or leave to cool before packing into a container

  • Prep:10 mins
    Cook:50 mins
    plus at least 2 hrs marinating

Nutrition per serving

  • kcal 365
  • fat 28g
  • saturates 21g
  • carbs 13g
  • sugars 0g
  • fibre 0g
  • protein 15g
  • salt 0.2g

Ingredients

  • 400g can coconut cream
  • 1-2 tbsp Thai green curry paste (depending on how hot you like it)
  • 1 lime, zested and juiced
  • 3 tbsp honey
  • 6 chicken drumsticks
MPU 2

Method

  1. Mix the coconut cream, curry paste, lime zest and juice and 1 tbsp honey together in a large bowl, then spoon a quarter of the marinade into a second smaller bowl and set aside. Add the chicken to the large bowl and leave to marinate for at least 2 hrs, or chill for up to 24 hrs.

  2. Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Arrange the chicken on the tray, and bake for 30 mins, turning the chicken over halfway through.

  3. Mix the remaining honey into the reserved small bowl of marinade. Brush half of this over the chicken, then return to the oven for 10 mins more. Turn the chicken over and brush with the rest of the marinade, then bake for another 10 mins. Serve warm or leave to cool completely before packing into a container for a picnic.

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