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Preparation time
20 minutes
Total time:
4 hours 5 minutes
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Ingredients
Chicken legs
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6 chicken legs with back
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30 mL (2 tbsp.) fish sauce
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60 mL (¼ cup) peanut oil
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15 mL (1 tbsp.) turmeric
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15 mL (1 tbsp.) peanut butter
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30 mL (2 tbsp.) maple syrup
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2 cloves garlic, crushed
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2 mL (½ tsp.) salt
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2 stalks of lemongrass (bottom 5 cm or 2 in. only), thinly sliced
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2 green onions, sliced diagonally
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125 mL (½ cup) grilled peanuts, crushed with a mortar and pestle
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Rice vermicelli
Mango and red onion salad
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3 mangoes, diced
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½ red onion, finely sliced
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125 mL (½ cup) freshly squeezed orange juice (about 1 orange)
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45 mL (3 tbsp.) peanut oil
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To taste, salt and pepper
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15 mL (1 tbsp.) rice vinegar
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125 mL (½ cup) coarsely chopped fresh cilantro or torn leaves
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Directions
Chicken Legs:
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Prepare marinade by combining all ingredients except the chicken legs, green onions, and peanuts.
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Pour marinade into airtight container and add chicken legs.
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Be sure all the meat is coated with marinade.
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Marinate in fridge for 3 or 4 hours or, for maximum flavour, overnight.
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Preheat barbecue to high.
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Grill chicken legs directly on barbecue grill until nicely browned.
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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).
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Drizzle chicken while it cooks with any remaining marinade.
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Turn chicken legs over every 10 minutes.
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To serve, sprinkle chicken legs with green onion and peanuts.
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Accompany with rice vermicelli, white rice, or Israeli couscous.
Mango and Red Onion Salad:
- Place all ingredients in a salad bowl, toss, and serve.
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