Isaan Grilled Chicken Drumsticks with Coriander Root and Garlic

What you need

• 4 coriander roots, with a little stem, scraped and chopped, or 3 tbsp chopped stems
• 6 cloves garlic
• 1 tsp black peppercorns, or white
• 1/2 tsp salt
• 3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp palm sugar, or light brown sugar
• 1.2 kg (2 1/2 lb) chicken drumsticks, about 8
• 1 tbsp vegetable oil, for the grill
• sticky rice, cooked, for serving

Method

Restated from the original video

1. 1

   Pound the coriander, garlic, peppercorns and salt in a mortar to a coarse paste, or blitz them in a small food processor.

2. 2

   Stir in the fish sauce, soy sauce and sugar until the sugar dissolves.

3. 3

   Cut 2-3 deep slashes to the bone on each drumstick so the marinade gets in and the meat cooks evenly.

4. 4

   Rub the chicken all over with the paste, working it into the slashes. Cover and marinate in the fridge for at least 2 hours, or overnight.

5. 5

   Take the chicken out of the fridge 20 min before cooking. Light a grill for medium heat and brush the grate with the oil.

6. 6

   Grill the drumsticks, turning every few minutes, until the skin is browned and lightly charred in spots, 25-30 min. Move them to a cooler part of the grill if they colour too fast.

7. 7

   Check the thickest drumstick next to the bone: it is done at 74 °C (165 °F) and the juices run clear.

8. 8

   Rest for 5 min, then serve with sticky rice.

Imported from gourmetsafari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.