Old Monk Sticky Chili Chicken

Similar to the fiery chicken with tequila and lime, this experiments with replacing tequila with rum. And you cannot go wrong with a combination of spices, honey and rum.


  • 6 – 7 Chicken drumsticks
  • 2 tablespoon Coconut oil
  • 2 tablespoon Soy sauce
  • 1/4 cup Honey
  • 1/4 cup Green Chili & Garlic paste (Use 3 Green Chilies & 8 – 9 Garlic cloves)
  • 1/2 cup Dark Run
  • 2 tablespoon Butter
  • 1 inch Ginger (grated)
  • 1 Lemon Juice and Zest
  • Cilantro stems (handful)
  • 1 tablespoon Peppercorn (crushed)
  • 1 Green Chili

Prepare the Marinade

  1. Pound the ginger, a green chili and peppercorns in a large bowl.
  2. Add the lemon juice, zest to the mix.
  3. Use this mix and the chicken a good massage.
  4. Cover and let it sit overnight.


  1. Heat a pan with coconut oil and roast the chicken till it turns brown on both sides.
  2. Continue cooking on a low flame for 25 minutes (Alternatively, you can cook in a preheated over for 25 minutes).
  3. In another pan, mix the Chili Garlic paste, Honey, Rum, Butter and Soy sauce to a simmer.
  4. The sauce will thicken in a few minutes.
  5. Taste and adjust the sauce based to comfort your taste buds.
  6. Once the chicken is cooked; toss it in the sauce.
  7. Serve with cilantro and lemon wedges.

Coconut Milk Braised Chicken Legs

One of my favorite things about this dish is you can get a great meal for 2 without messing up your kitchen. All you need is a baking dish; a cast-iron skillet is perfect.


  • 1 ½ cup unsweetened coconut milk
  • 1 tablespoon Thai curry paste. You can find this curry page in the Asian aisle at most grocery stores or at an Asian market.
  • 1 lemongrass stalk, tough outer layer removed. Use a pestle or the handle of a chef’s knife to lightly crush it.
  • 1 piece ginger (about an inch). Peeled & smashed.
  • 4 garlic cloves. Peeled & smashed. If you like the taste of garlic, you can add couple more.
  • 2 chicken legs (thigh and drumstick; about 1 ½ lb. total)
  • Salt to taste
  • Cilantro leaves with tender stems


  1. Make thin slits on your chicken and season with salt. Keep in mind the curry paste is high on salt.
  2. Preheat your oven to 400°F.
  3. Stir coconut milk and curry paste in the skillet (or a baking dish) to combine.
  4. Add lemongrass, ginger & garlic.
  5. Place the chicken in the skillet and spoon some coconut milk mixture over.
  6. Bake for 60-75 minutes. Occasionally spooning coconut milk mixture over.
  7. Bake until the chicken is tender and cooked thoroughly.


Top the chicken with cilantro stalks and serve with rice or lime wedges.