Ingredients
1/4 c. Chopped cilantro
2 tbsp. Asian fish sauce
1 1/2 tsp. Freshly ground pepper
4 whole chicken legs
1/2 tsp. tamarind concentrate (see Note)
1/4 c. Asian fish sauce
2 tbsp. fresh lime juice
1 clove garlic
1 small Thai chile
2 tsp. sugar
1 tbsp. water
1/2 tbsp. vegetable oil
1/2 c. Chopped cilantro
Preparation
Step 1In a mini food processor, process the cilantro, fish sauce, and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.Step 2In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar, and water.Step 3Preheat the oven to 400 degrees F. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.Step 4Just before serving, stir the cilantro into the dipping sauce and serve with the chicken. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
