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Chicken Legs:
Prepare marinade by combining all ingredients except the chicken legs, green onions, and peanuts.
Pour marinade into airtight container and add chicken legs.
Be sure all the meat is coated with marinade.
Marinate in fridge for 3 or 4 hours or, for maximum flavour, overnight.
Preheat barbecue to high.
Grill chicken legs directly on barbecue grill until nicely browned.
Next, turn off one burner and continue cooking over indirect heat with the lid closed for about 30 to 35 minutes, or until internal temperature reaches 77°C (171°F).
Drizzle chicken while it cooks with any remaining marinade.
Turn chicken legs over every 10 minutes.
To serve, sprinkle chicken legs with green onion and peanuts.
Accompany with rice vermicelli, white rice, or Israeli couscous.
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