Thai Cilantro Chicken Legs
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1⁄2 cup buttermilk
- 1⁄4 cup flaked coconut
- 1 cup fresh cilantro, chopped
- 2 garlic cloves, crushed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 whole chicken legs (2 lbs)
directions
- Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender.
- Whirl at high speed until pureed.
- Pour into heavy-plastic food-storage bag.
- Loosen skin on chicken legs.
- Pull back from meat, leaving attached.
- Add the chicken legs to bag, squishing to coat with the marinade.
- Push out all the air; seal and marinate in refrigerator overnight.
- Remove chicken from bag.
- Pull skin back over meat.
- Grill or broil 6 inches from heat for 45 to 50 minutes or until no longer pink near bone, turning legs over halfway through cooking.
- Garnish with cilantro.
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