Thai-style chicken legs

Ingredients:

• 8 cm ginger root, peeled and finely grated (about 3 tbsp)
• 0.5 tbsp. + 2 tbsp. l. coconut milk
• 1/4 cup + 1 tsp fish sauce
• 3 tablespoons of honey
• Juice of 3 limes
• 6 cloves garlic, crushed
• 8 chicken drumsticks (about 1 kg), with skin
• 1 tsp rapeseed oil (canola)
• 1/3 cup creamy peanut butter
• 1/4 cup fresh cilantro leaves
• Lime wedges for serving

Preparation:

1. Preheat the grill to medium heat. In a large bowl, combine the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, the juice of 1 lime, half a crushed garlic clove, 1 teaspoon salt, and a few grinds of black pepper. Pierce the skin of the drumsticks all over with the tip of a knife or the tines of a fork. Pour the marinade over the drumsticks to coat, and set aside.
2. Meanwhile, heat the oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring frequently, until golden, about 30 seconds. Remove from heat and stir in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey, and the juice of 2 limes. Stir in the peanut butter and 1 tablespoon water. Stir until smooth and sprinkle with 1/4 teaspoon salt. Set aside.
3. Grill the drumsticks, turning once and brushing twice with the marinade, until browned and crisp, 8 minutes. Discard any remaining marinade. Reduce heat to low, then cover the grill and cook until the drumsticks are tender, crisp, and cooked through, 25 to 30 minutes.
4. Transfer the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with cilantro leaves and serve with lime wedges and the remaining peanut sauce.