Indonesian Chicken Drumsticks

Name: Indonesian Chicken Drumsticks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 12 Lilydale Free Range Chicken Drumsticks; Â¼ cup roasted peanuts, roughly chopped; 250g punnet baby cucumbers, halved diagonally; Steamed jasmine rice, lime wedges and extra sliced red chilli, to serve; â cup Kecap Manis; 2 tablespoons lime juice; 1 tablespoon peanut oil; 3 garlic cloves, crushed; 1 long red chilli, deseeded and finely chopped; 1 teaspoon ground turmeric

20 mins Prep

30 mins Cook

4 Serves

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Drumsticks

12 Lilydale Free Range Chicken Drumsticks
¼ cup roasted peanuts, roughly chopped
250g punnet baby cucumbers, halved diagonally
Steamed jasmine rice, lime wedges and extra sliced red chilli, to serve

Marinade

⅓ cup Kecap Manis
2 tablespoons lime juice
1 tablespoon peanut oil
3 garlic cloves, crushed
1 long red chilli, deseeded and finely chopped
1 teaspoon ground turmeric

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Marinade

Add all ingredients to a screw-top jar. Shake to combine. Set aside.

Drumsticks

Using a sharp knife, score chicken drumsticks 2-3 times in the thickest part. Place chicken into a large snap-lock bag. Add marinade, seal, rub and toss to combine. Chill for 15 minutes (or longer if time permits).
Preheat a oiled barbecue grill on medium heat. Barbecue chicken, turning occasionally and basting with any remaining marinade, for 25-30 minutes until golden and just cooked through. Transfer chicken to a serving platter.
Sprinkle chicken with roasted peanuts, baby cucumbers and extra sliced red chilli. Serve with steamed jasmine rice and lime wedges.