Thai Chicken Drumsticks

Back in February, I did a mini-series of Asian foods as I led up to some meatless Lenten Friday dishes.  Well, I have a few more oriental favorites, so I decided that this month would be dedicated to some more favorite Oriental dishes!  I saw this recipe on Rachael Ray's weekly email a few months ago and immediately pinned it on Pintrest.  I couldn't wait to make it, so when I found chicken legs on sale, I knew exactly what we'd be having for dinner that night!

1/2 bunch cilantro, stems and leaves separated and coarsely chopped

3 cloves garlic

2 tablespoons oyster sauce

1 lime, juiced

Salt and pepper

8 chicken drumsticks (2 lbs.)

2 cucumbers, peeled, halved lengthwise and thinly sliced crosswise

In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.

Position a rack in the upper third of the oven and preheat to 400. Place the chicken on a baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.

In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper.

Serve chicken and cucumbers with jasmine rice (for something extra special, throw some chopped peanuts and cilantro in the rice)!

Serves 4.

Recipe adapted from Rachel Ray's Weekly Bites on www.rachaelray.com.