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Thai-style grilled chicken legs

12
Points®
Total Time
26 min
Prep
6 min
Cook
20 min
Serves
4
Difficulty
Easy
It’s the coconut milk in the marinade that does the trick, making this chicken particularly succulent and rich in flavor.

Ingredients

Canned unsweetened light coconut milk

1 cup(s)

Cilantro

2 Tbsp, fresh, chopped

Fish sauce

2 Tbsp, (nam pla)

Garlic

2 clove(s), crushed through a press (or to taste)

Black pepper

½ tsp, freshly ground

Uncooked skinless boneless chicken drumstick

2 pound(s), 4 (1⁄2-pound) or whole legs

Instructions

  1. Combine the coconut milk, cilantro, fish sauce, garlic, and pepper in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 4 hours or up to overnight.
  2. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
  3. Transfer the chicken from the bag to the grill rack; discard all but 1⁄4 cup of the marinade. Grill or broil the chicken 5 inches from the heat, 10 minutes. Baste with the reserved marinade. Turn the chicken and grill or broil until an instant-read thermometer inserted in a thigh registers 180°F, about 10 minutes longer.
  4. Yields 1 leg per serving.

Notes

Be sure not to confuse light coconut milk with cream of coconut, which is used primarily for beverages and desserts and has much higher calorie content.

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