Barbecued Thai Chicken legs
Ingredients
4 chicken legs
• A bunch of fresh cilantro
• 2 sticks of lemon grass
• Zest and juice of 2 limes
• 1 green chile, deseeded
• 2 tablespoons sunflower oil
• A thumb-sized piece of ginger, grated
• 3 cloves of garlic, peeled
Method
Slash the chicken legs all over with a knife. Pick the cilantro leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients to make a paste.
Rub the paste into the slashes and all over the chicken legs. Place in a snug-fitting tin to marinate while you light up the barbecue.
Place the roasting tin on the edge of the Barbie so the chicken starts to cook gently without starting to color too much. When the legs are about half cooked, take them out of the tin and place them directly on the barbecue.
4 chicken legs
• A bunch of fresh cilantro
• 2 sticks of lemon grass
• Zest and juice of 2 limes
• 1 green chile, deseeded
• 2 tablespoons sunflower oil
• A thumb-sized piece of ginger, grated
• 3 cloves of garlic, peeled
Method
Slash the chicken legs all over with a knife. Pick the cilantro leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients to make a paste.
Rub the paste into the slashes and all over the chicken legs. Place in a snug-fitting tin to marinate while you light up the barbecue.
Place the roasting tin on the edge of the Barbie so the chicken starts to cook gently without starting to color too much. When the legs are about half cooked, take them out of the tin and place them directly on the barbecue.
