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