Steamed jasmine rice, lime wedges and extra sliced red chilli, to serve
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
Add all ingredients to a screw-top jar. Shake to combine. Set aside.
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.