Thai-Style Grilled Chicken
Light unsweetened coconut milk
2 Tbsp, fresh, chopped
2 Tbsp, (nam pla)
2 medium clove(s), crushed through a press (or to taste)
½ tsp, freshly ground
Uncooked skinless boneless chicken drumstick(s)
2 pound(s), 4 (1⁄2-pound) or whole legs
- 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.
- Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
- 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. Yields 1 leg per serving.