Cocoa Drumsticks with Chili-Coriander Butter

As a total chocoholic, I like to try and sneak cocoa into as many things as possible, especially savoury dishes. My favourite cocoa enhanced dishes are chili con carne and bolognese; I’ve never tried it with a chicken dish before, until I was inspired by this recipe on Paleo Leap. I changed it up a bit to use ingredients I already had but the general idea is very much the same. I roasted the drumsticks as opposed to grilling them because I was serving them with roasted vegetables and it made the whole thing easier, I’m all for easy food. These were very tasty,really quick and easy, a definite addition to the ‘again’ list.

Cocoa drumsticks


Chili-Coriander Butter

Ingredients: (Serves 2, update the number of drumsticks to up it to 3-4, there will be enough sauce)

Drumsticks/Cocoa Sauce:

  • Chicken drumsticks to serve 2-4 (we used 6 for 2 people), or any chicken on the bone
  • 1 tbsp of cayenne
  • 1 tbsp of cinnamon
  • 1 tbsp of honey
  • 1 tsp of cocoa powder (unsweetened)
  • 3 tbsp of olive oil
  • 1 tbsp of balsamic vinegar
  • salt and pepper, to season

Chili-Coriander Butter:

  • A big handful of fresh coriander
  • 0.25-0.5 cup of ghee, depending on how many people
  • 1 red medium chili, seeds removed, roughly chopped
  • 2 spring onions, roughly chopped
  • 1 tbsp of lemon juice


  1. Preheat the oven to 180°C.
  2. Mix and season the ingredients of the cocoa sauce in in a small bowl.
  3. Place the chicken in a deep baking tray and coat the chicken in the cocoa sauce. Once the chicken pieces are well coated, place in the oven to bake for approximately 30 minutes. They will go a deep brown and begin to crisp up, use a probe thermometer to check they are cooked (75°C). Make sure the probe is into the centre of the meat. Probe thermometers can be bought very cheaply online.
  4. Whilst the chicken is cooking, place all the ingredients for the ‘butter’ into a blender or food processor and blitz until well combined. If you don’t have either of these then finely chop the chili, spring onion and coriander and mix all the ingredients in a bowl.
  5. Serve your chicken with a serving of the butter on top, or to the side, with sides of your choice. I found I had lots of the chili-coriander butter left over, it will be great for cooking with or roasting potatoes and vegetables in!

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