Lemongrass Chicken Drumsticks Recipe
Bright, savory and aromatic, this Lemongrass Chicken Drumsticks Recipe features juicy, caramelized drumsticks marinated in fresh lemongrass, garlic, ginger, lime and a sweet-savory glaze — perfect for weeknight dinners, grilling or meal prep. (Prep-friendly, crowd-pleasing and freezer-safe.)
Ingredients
- 6 –8 chicken drumsticks about 1.2–1.5 kg / 2.6–3.3 lb
- 3 fresh lemongrass stalks or 3 tbsp lemongrass paste, finely minced
- 4 garlic cloves minced
- 2 tsp fresh ginger minced (or 1 tsp ginger paste)
- 2 tbsp fish sauce or light soy sauce / tamari for gluten-free
- 2 tbsp honey or 2 tbsp palm sugar / maple syrup
- 2 tbsp neutral oil canola, grapeseed, or peanut
- 1 tbsp fresh lime juice + zest of 1 lime
- 1 tsp ground coriander optional
- ½ –1 tsp salt adjust if using fish sauce
- ½ tsp freshly ground black pepper
- 1 –2 bird’s eye chilies thinly sliced, or 1 tsp chili flakes (optional)
- 2 tbsp chopped cilantro stems or Thai basil stems optional
- Glaze optional
- 1 tbsp honey + 1 tbsp fish sauce + 1 tsp lime juice mixed
Instructions
- Prepare lemongrass: trim dry ends, peel tough outer layers, smash the pale core and finely mince (or pulse with garlic & ginger into a paste).
- Make the marinade: in a bowl combine minced lemongrass, garlic, ginger, fish sauce (or soy), honey, oil, lime juice and zest, ground coriander (if using), salt, pepper, and sliced chiles. Taste the marinade (before adding chicken) to check balance—tangy, slightly sweet and savory.
- Marinate the chicken: place drumsticks in a resealable bag or non-reactive bowl. Pour the marinade over chicken and massage to coat thoroughly. Score the thicker parts of the drumsticks lightly to help penetration. Marinate at minimum 30 minutes; ideally 4–8 hours in the refrigerator (up to 24 hours if acid is moderate).
Preheat & choose cooking method:
- Oven Roasted: preheat oven to 220°C / 425°F. Place drumsticks on a wire rack set over a baking tray, skin-side up. Roast 25–30 minutes, reduce heat to 190°C / 375°F and roast another 10–15 minutes until internal temp reads 74°C / 165°F. In last 5–8 minutes, baste with glaze and broil 1–2 minutes for caramelization if desired.
- Grill: preheat grill to medium-high. Oil grates. Sear drumsticks over direct heat 6–8 minutes per side to develop char, then move to indirect heat and cook with lid closed another 12–15 minutes, rotating, until 74°C / 165°F. Baste in the final minutes.
- Stovetop Sear + Oven Finish: preheat oven to 200°C / 400°F. Heat a cast-iron skillet over medium-high with 1 tbsp oil. Sear skin-side down 3–4 minutes until golden. Flip briefly, then transfer skillet to oven and roast 20–25 minutes until 74°C / 165°F. Baste with glaze at the end.
- Air Fryer: preheat to 200°C / 400°F. Air-fry for 20–25 minutes, flipping halfway, until internal temp is 74°C / 165°F.
- Check doneness: use a meat thermometer inserted into the thickest part without touching bone. Target 74°C / 165°F.
- Rest & serve: remove and rest drumsticks 5–8 minutes before serving. Garnish with chopped cilantro, lime wedges and serve with rice, salad or dipping sauce.
Notes
- Marinating: minimum 30 minutes; 4–8 hours is best. Avoid marinating more than 24 hours if the marinade is very acidic (lots of lime).
- Lemongrass sub: 1 tbsp good-quality lemongrass paste ≈ 1 fresh stalk; fresh yields brighter flavor.
- Skin crispiness: pat skin dry before cooking and use a wire rack when roasting. Searing before roasting increases crispness.
- Sugar control: if broiling or grilling at high heat, add honey glaze in the last few minutes to prevent burning.
- Storage: refrigerate cooked drumsticks in an airtight container up to 3–4 days. Freeze up to 3 months — thaw overnight in fridge.
- Reheating: oven 160°C / 325°F for 12–18 minutes covered with foil; air fryer 160°C / 325°F for 6–8 minutes to revive crispness. Avoid microwaving for best texture.
- Variations: add a splash of coconut milk for a creamy Thai twist; increase chiles or add sambal/gochujang for spicy-sweet; swap fish sauce for tamari to make gluten-free.
- Allergy/ diet swaps: use tamari or coconut aminos instead of soy/fish sauce for vegetarian/vegan (substitute with mushroom soy + sweetener and use plant-based drumstick alternative).