Thai Cilantro Chicken Legs

Thai Cilantro Chicken Legs
Servings: 4 Prep 20 mins Chill overnight Grill 45 mins to 50 mins


  • 1/2 cup buttermilk
  • 1/4 cup flaked coconut
  • 1 cup fresh cilantro, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 whole chicken legs (2 pounds)

Make It

1. Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender. Whirl at high speed until pureed. Pour into heavy-plastic food-storage bag.

2. Loosen skin on chicken legs. Pull back from meat, leaving attached.

3. Add the chicken legs to bag, squishing to coat with the marinade. Push out all air; seal and marinate in refrigerator overnight.

4. Remove chicken from bag. Pull skin back over meat.

5. Grill or broil 6 inches from heat for 45 to 50 minutes or until no longer pink near bone, turning legs over halfway through cooking. Garnish with cilantro and serve with ramen noodles and a cucumber-red onion salad. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 279, Fat, total (g): 14, chol. (mg): 103, carb. (g): 4, pro. (g): 32, sodium (mg): 413, Percent Daily Values are based on a 2,000 calorie diet.