Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze

Barbecue-Braised Thai Chicken Legs with Lemongrass Glaze
Photo by Scott Phillips

Ingredients

  • 1-½ cups Thai jasmine rice, cooked
  • 1 Tbs. granulated sugar
  • ½ tsp. ground coriander
  • 1 Tbs. Thai green curry paste
  • 2 tsp. peanut oil
  • 2 Tbs. Asian fish sauce
  • 1 Tbs. minced garlic
  • + 10 more ingredients
    • 6 whole skin-on chicken legs
    • 2 tsp. ground turmeric
    • 3 cups lower-salt chicken broth
    • Kosher salt
    • ½ tsp. cayenne
    • 2 tsp. minced fresh ginger
    • 1 cup finely chopped scallions (white and light-green parts only)
    • 1 tsp. minced fresh ginger
    • Kosher salt
    • 1/3 cup finely chopped lemongrass (1 to 2 large or 3 medium stalks)

In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.

View full recipe at Fine Cooking

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