Thai-Style Grilled Chicken
- Total Time
It’s the coconut milk in the marinade that does the trick, making this chicken particularly succulent and rich in flavor.
light unsweetened coconut milk1 cup(s)
cilantro2 Tbsp, fresh, chopped
fish sauce2 Tbsp, (nam pla)
garlic clove(s)2 clove(s), medium, crushed through a press (or to taste)
black pepper½ 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.