Grilled Thai Curry Chicken Drumsticks are a flavorful and simple way to elevate a weeknight meal. They’re quick to prepare, can be marinated ahead of time, and deliver a balanced blend of spicy, salty, and creamy coconut flavors.
This Grilled Thai Chicken Drumsticks recipe came together from a bit of improvisation. While cleaning out the fridge I discovered a jar of Thai red curry paste and a can of coconut milk. I had frozen drumsticks on hand, so instead of the original plan to make a coconut curry with boneless chicken, I combined the curry paste and coconut milk as a marinade for the drumsticks. The result was a quick, hands-off preparation that yields tender, deeply flavored chicken without much fuss.
Marinating chicken in coconut milk is a technique I’ve used before—for example in lemongrass chicken—and it consistently produces moist, flavorful results. Using concentrated red curry paste as part of the marinade adds a complex umami note along with heat and salty depth. The paste blends with the coconut to form a silky coating that penetrates the skin and meat, giving the drumsticks a rich Thai-inspired profile.
This version is one of my go-to weeknight hits: straightforward, adaptable, and very satisfying. It’s forgiving too—if you don’t have drumsticks, the same marinade works well with thighs, wings, or pork medallions. Keep the method simple and let the marinade do the work.
Grilled or Baked?
A couple of notes to help you get the best result:
- Protein choices: Drumsticks were used here because they were what I had, but this marinade is excellent on bone-in thighs, wings, or boneless cuts. Pork medallions also take this flavor well. Red meat like beef is less porous and won’t absorb the coconut-curry flavors as readily, though you can use it if you prefer.
- Cooking method: I grilled the drumsticks for a smoky finish. If grilling isn’t an option, roast them in a 400°F oven on a cooling rack set over a baking sheet to allow air circulation. Roast for about 45 minutes or until the internal temperature reaches 165°F, flipping once halfway through to ensure even browning.
I hope you enjoy this recipe—please leave a comment to share how it turned out for you.
Cheers,
Ronny
INGREDIENTS: (serves 4)
8–10 chicken drumsticks (or substitute thighs, breasts, wings, or pork medallions)
1/2 cup full-fat coconut milk
1 tbsp red curry paste
1 tsp fresh ginger, grated
2 cloves garlic, grated
1 tsp fish sauce
1 tbsp lime juice
Fresh cilantro for garnish
Lime wedges for serving
METHOD:
- Combine the coconut milk, red curry paste, grated ginger, grated garlic, fish sauce, and lime juice in a bowl. Whisk thoroughly until the curry paste is evenly dispersed; the paste can be clumpy, so take care to break it up.
- Rinse and pat the drumsticks dry. Place the chicken in a zip-top bag or an airtight container, pour in the marinade, and massage it over the chicken to coat evenly. Remove excess air, seal, and refrigerate for 4 hours to overnight for best flavor.
- To grill: preheat a gas grill to medium-low. Place the drumsticks over direct heat, close the lid, and grill for about 30–40 minutes or until the internal temperature reaches 165°F. Turn the drumsticks as needed for even cooking. Cook at medium-low to prevent the marinade from burning.
- While the chicken cooks, pour the remaining marinade into a small saucepan and simmer over medium-low heat until it reduces by about a quarter and thickens slightly to form a sauce. If it reduces too much, add 2–3 tablespoons of water to reach the desired consistency.
- Brush the reduced sauce on the chicken toward the end of grilling to build flavor and gloss.
- Transfer the cooked drumsticks to a serving platter, garnish with fresh cilantro and lime wedges, and serve with the remaining sauce on the side.