Ingredients
3-inch piece of ginger, peeled and finely grated (about 3 tablespoons)
1/2 cup plus 2 tablespoons coconut milk
1/4 cup plus 1 teaspoon fish sauce
3 tablespoons of honey
Juice of 3 limes
6 cloves of garlic, chopped
Kosher salt and freshly ground black pepper
8 chicken drumsticks (about 2 pounds), skin on
1 teaspoon rape seed oil
1/3 cup creamy peanut butter
1/4 cup fresh coriander leaves
Chimneys, for serving
Directions
Preheat a grill for cooking over medium heat. Beat the ginger, 2 tablespoons of coconut milk, 1/4 cup of fish sauce, 2 tablespoons of honey, juice of 1 lime, half the chopped garlic, 1 teaspoon of salt and a few loops of pepper in a large bowl. Cross the skin of the drum sticks completely with the tip of a knife or a fork. Roll the drumsticks with the marinade to the mantle and set aside.
Meanwhile heat the rapeseed oil in a small cooking pot at medium heat and add the remaining garlic. Cook, often stir until the garlic is golden, about 30 seconds. Remove from the heat and into the remaining 1/2 cup of coconut milk, 1 teaspoon fish sauce, 1 tablespoon of honey and juice of 2 limes. Whisk in peanut butter and 1 tablespoon of water. Stir until well combined and season with 1/4 teaspoon salt. Put aside.
Grill the drumsticks, turn half through and basting twice with the marinade until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drum sticks are tender, crisp and cooked through, 25 to 30 minutes. Place the drumsticks in a bowl. Add half the peanut sauce and pour into the mantle. Sprinkle with the coriander leaves and serve with the limestone wedges and remaining peanut sauce on the side.
