Thai-style grilled chicken legs
2
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.
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