Spicy Thai Chicken Legs
Jay Gleaton
4
20 minutes
40 minutes
Mediterranean
Chicken
I was inspired for this after my Spicy Thai Chili Beef recipe from a few weeks ago. I wnated to try this marinade on some other proteins. You can find chicken legs for cheap! This is a great party recipe and wings can be substituted for legs if you want. I ended up using the leftover chicken meat pulled off the bone as a salad topper the day after with a lime and culantro vinaigrette. Winning leftovers!
Ingredients
For Marinade
- 10 cloves garlic
- 10 Thai Chilis
- 1 Tbsp Sugar
- 2 Tbsp Soy Sauce
- 5 Tbsp Fish Sauce
- 1 Lime (zest then juice)
- 1 tsp salt
For Topping
- 3 tbsp culantro or cilantro
- 2 tbsp mint
- 3 lbs Chicken Legs
Directions
- If this looks familiar it’s because it is. Pound garlic, chilis and sugar in mortal and pestle.
- Add soy sauce, fish sauce, lime zest and lime juice, and salt.
- Okay, I admit it. I couldn’t get this stuff to a consistency I liked so I used a blender after I took this picture.
- Add marinade to chicken legs in a ziptop plastic bag and marinate for as long as you like. I was in a hurry so it was about 30 minutes but I wish I had let it go for at least a few hours.
- Grill over medium heat for ~20-30 minutes (or until internal temperature of 160 close to the bone), rotating and brushing with extra marinade as you go.
- Once the chicken looks beautiful and is fully cooked remove it from the grill and top with roughly chopped culantro, mint, and a chopped fresh Thai chili for some color and fresh heat.
