Thai-Style Chicken Legs

Page: smittenkitchen.com/2010/07/thai-style-chicken-legs/

| Course Type: Main Courses

(3 reviews)

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Recipe Reviews

Loved this! Very flavorful and easy to throw together. I marinated mine for 4 hours and they were great. I made my own hoisin and sweet Thai Chili Sauces and did as Deb did in doubling the hoisin. Wish the skin had crisped up but will definitely try this again on the grill.

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I made this last night and as I was only serving two I halved the ingredients and it still worked really well. I probably didn't marinate the chicken for as long as I should/could have due to lack of time, but it was still very flavourful and I would definitely make this again as a tasty weekday dinner. It went very well with basmati rice on the side.

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This has become my go-to recipe for a delicious and simple chicken dish to make for a group. Like a lot of Asian meals this one has a host of ingredients, but once everything has been chopped and measured it's just a matter of mixing and marinating. I've only made this using the roasting technique (not grilled) and it's been consistently great each time. The only time it was less than stellar was when I bought some overly greasy chicken thighs, so be sure to use a high quality meat. Per Deb's recommendation I served mango slaw on the side and also made a batch of coconut rice (http://www.entertainingrecipes.org/side-dish/asian-coconut-rice). If you roast your chicken pieces you should end up with a lovely sauce that you can spoon over the rice. Your guests will love you!

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