Directions

1. Split the drumsticks up at the thick end and add to a bowl.

2. Add the ginger, cayenne pepper, lime zest, onion powder, salt, brown sugar and coconut juice. Set aside for at least an hour in the refrigerator.

Basting sauce

1. Add the fresh lime juice and fish sauce/ anchovy’s to a bowl and mix in a ground fresh red chili, add 4 Tbsp of coconut oil and 1 tsp sea salt.

2. Cook over indirect heat and baste with the sauce until near done, move to direct heat for the final stage and brown until an internal temp of 165 F.