THAI CILANTRO CHICKEN

THAI CILANTRO CHICKEN image

Yield 6 Servings

Number Of Ingredients 13

Marinade
½ cup chopped fresh cilantro leaves
¼ cup vegetable oil
¼ cup finely sliced scallions (white and light green parts only)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon miso (hot bean paste)
½ teaspoon kosher salt
6 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin
Vegetable oil

Steps:

1 In a medium bowl combine the marinade ingredients. 2 Place the chicken legs in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for 2 to 4 hours, turning occasionally. 3 Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 4 Remove the legs from the bag and discard the marinade. Brush the cooking grates clean. Grill the legs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Then move the chicken over indirect medium heat, close the lid, and continue cooking until the juices run clear and the meat is no longer pink at the bone, 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.