Directions

1. 1

   In a large mixing bowl, combine the coconut cream, Thai green curry paste, lime zest, lime juice, and 1 tablespoon of honey. Stir until the ingredients are well blended. Transfer one quarter of this marinade to a smaller bowl and refrigerate it. Add the chicken drumsticks to the large bowl, turning to coat them thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours, for the flavors to penetrate the meat.

2. 2

   Preheat your oven to 200°C (180°C fan-assisted / gas mark 6). Line a large baking tray with foil. Remove the chicken from the marinade and arrange the drumsticks in a single layer on the prepared tray. Bake for 30 minutes, turning each drumstick halfway through cooking to ensure even browning.

3. 3

   Remove the reserved marinade bowl from the refrigerator and stir in the remaining 2 tablespoons of honey until fully incorporated. Brush half of this honey-enhanced marinade over the chicken drumsticks, then return them to the oven for 10 minutes.

4. 4

   Turn the drumsticks over and brush them with the remaining marinade mixture. Return to the oven and bake for a final 10 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the drumstick without touching bone. The coating should be glossy and caramelized.

5. 5

   Remove from the oven and let rest for 5 minutes. Serve warm, or allow to cool completely and store in a container for later enjoyment—these drumsticks are equally delicious served cold.