Follow these steps for perfect results
light coconut milk
fresh cilantro
chopped
asian fish sauce
garlic cloves
pressed
pepper
freshly ground
skinless chicken legs
skinned
Combine coconut milk, cilantro, fish sauce, garlic, and pepper in a large zip-style bag.
Add the chicken to the bag.
Seal the bag and marinate in the refrigerator for 4 hours to overnight, turning occasionally.
Reserve 1/4 cup of the marinade for basting.
Boil the reserved marinade.
Grill or broil the chicken for 10 minutes per side, basting with the boiled marinade.
Check for doneness with an instant-read thermometer; it should register 180 degrees F when inserted into the thigh.
Expert advice for the best results
For a smokier flavor, use charcoal grill.
Ensure chicken is fully cooked to a safe internal temperature.
Adjust marinade time based on chicken size.
Everything you need to know before you start
15 minutes
Marinade can be prepared ahead of time.
Garnish with fresh cilantro and a lime wedge.
Serve with rice and steamed vegetables.
Pair with a Thai peanut sauce.
Pairs well with the sweetness and spice.
A refreshing complement to the rich flavors.
Discover the story behind this recipe
Common street food in Thailand.
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