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Sticky Baked Chicken With Cucumber Peanut Salad

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“Soy sauce, sweet chili, bbq sauce & sriracha coat chicken drumsticks which are then baked until they're sticky, sweet & delicious. This is served with a quick cucumber salad & steamed jasmine rice.”
1hr 10mins

Ingredients Nutrition


  1. Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
  2. Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin. Add drumsticks to sauce mixture; seal bag. Massage chicken to thoroughly coat in sauce mixture. Marinate for 30 minutes or overnight if time permits.
  3. Preheat oven to 375°F (190°C). Grease a shallow, medium-sized baking dish. Arrange chicken, with marinade in dish. Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
  4. To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. (If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.).
  5. Using a vegetable peeler, peel long strips from carrots. Place in a medium bowl.
  6. Add cucumbers, green onions, half the peanuts and chilies. Add cooled dressing; toss to coat. (The dressing contains no oil: which means it doesn’t stick to the vegetables as much as an oil-based dressing would. It is a runny dressing and is meant to be that way.).
  7. Serve drumsticks with salad and steamed rice. Serves 4.

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