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Indonesian Chicken Drumsticks

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

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

Drumsticks

  1. 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).
  2. 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.
  3. Sprinkle chicken with roasted peanuts, baby cucumbers and extra sliced red chilli. Serve with steamed jasmine rice and lime wedges.

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