Wednesday, October 17, 2012

Thai Cilantro Chicken

Disappointing and surprised.  D and I rarely have something we don't like from Weber.  And when we end up not liking something it is usually some ingredient that we were trying for the first time.  

So I bit into my chicken, and really thought, "Wow, did he just throw chicken on the grill?  Bland."  He bit into it and didn't say anything.  I asked if it would be rude to go get Stubbs.  That's how bland it was...all those ingredients and I didn't think Stubbs would jack up the flavor.

Definitely not having again.  We had with Szechuan Green Beans which you should try.

Thai Cilantro Chicken

Serves: 6
Prep time: 10 minutes
Grilling time: 48 minutes to 1 hour

1/2 cup chopped fresh cilantro leaves
1/4 cup vegetable oil
1/4 cup finely sliced scallions (white and light green parts only)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon miso (hot bean paste)
1/2 teaspoon kosher salt

6 whole chicken legs, each 8 to 10 ounces, trimmed of excess fat and skin
Vegetable oil

In a medium bowl combine the marinade ingredients.

Place the chicken legs in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for 2 to 4 hours, turning occasionally.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Remove the legs from the bag and discard the marinade. Brush the cooking grates clean. Grill the legs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Then move the chicken over indirect medium heat, close the lid, and continue cooking until the juices run clear and the meat is no longer pink at the bone, 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.


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