Grilled Thai Curry Chicken Drumsticks - Whole30 | PrimalGourmet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all ingredients except for chicken, cilantro and lime wedges to a bowl and whisk thoroughly to combine. *Note: take extra care to disperse the curry paste which can be rather clumpy.

Step 2

Rinse and pat dry chicken drumsticks. Add chicken to a zip-top bag set in a bowl, pour in the marinade and gently massage the marinade all over the chicken. Fold the top of the bag over, squeeze out all of the air and seal tight. Transfer chicken to a fridge and let marinade 4 hours to overnight.

Step 3

Preheat a gas grill to medium-low heat. Place the chicken over direct heat and close the lid. Grill approximately 30-40 minutes or until the chicken reaches an internal temperature of 165F. Turn the chicken as necessary to ensure even cooking. *Note: I strongly recommend grilling chicken drumsticks on a medium-low heat and monitoring it closely. High heat will cause the marinade to burn.

Step 4

Meanwhile, transfer the chicken marinade to a sauce pan set over medium-low heat. Cook the marinade until it reduces by 1/4 to form a sauce. If the sauce becomes too dry, add 2-3 tbsp of water.

Step 5

Baste the chicken with the sauce towards the end of the grilling process.

Step 6

Transfer grilled chicken to a serving platter, garnish with fresh cilantro, lime wedges and serve with the remainder of the sauce.

Step 7

NOTE: For baking in the oven, place the marinated legs on a cooling rack set over a baking tray. That way, the air could circulate around the chicken. Roast in a 400F oven for around 45 or until the internal temperature reaches 165F. Flip the chicken half-way just to make sure it cooks evenly.

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