In a bowl, mix the Haiku lemongrass with the curry paste, ginger, tamari sauce, canola oil, onion and garlic. Pour into a hermetic bag and add the chicken drumsticks. Let marinate for 1 to 2 hours in a cool place.
When ready to cook, preheat the barbecue on medium-high. Remove the drumsticks and drip off excess marinade. Dispose of the marinade.
Lay the drumsticks on the hot, greased barbecue grill. Cook for 15 to 20 minutes, turning them from time to time until the inside of the meat is no longer pink.
Recipe developed by Pratico-Pratiques.com