2 Limes 1 Teaspoon of Lemongrass Paste 1 Large Bunch Cilantro 3 Tablespoons Hoisin Sauce
1 Tablespoon of Soy Sauce 1 Tablespoon of Worcestershire Sauce 1 Tablespoon of Sriracha
1/4 a Red Onion
1 Tablespoon of Sesame Seeds
1 Tablespoon of Garlic Powder
Sea Salt and Pepper
Preheat the oven to 475. Pat the drumsticks dry then season with salt and pepper. Arrange in a even layer on a foil lined baking sheet and roast for 40 minutes or until lightly browned and cooked through. Remove from the oven and set aside, leaving the oven on.
While the chicken is roasting remove the ends of the romaine and chop into wide pieces, finely dice the red onion, zest and quarter the lime, and pick the cilantro leaves off the stems and roughly chop. In a small bowl combine the juice of all 4 lime wedges and the diced red onion. In another bowl combine the hoisin sauce, soy sauce, Worcestershire sauce, and the sriracha, then season garlic powder, salt and pepper.
Heat a sauce pan with water to a boil and cook the rice as directed on the box. Once cooked stir in the lemongrass paste, lime zest and half the cilantro. While the rice is cooking season the onion lime mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil to create a vinaigrette.
Spoon the sauce over the chicken, sprinkle with sesame seeds and roast the chicken for an additional 6-10 minutes or until the sauce begins to brown. Remove from the oven and top with remaining sauce if desired.
Toss the romaine with the vinaigrette and season with salt and pepper. Plate the salad alongside the lemongrass cilantro rice, top with the Asian chicken drumsticks, and garnish with remaining cilantro.