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Ingredients
- 4 x Chicken legs with thighs (8 ounce each)
- 4 sm Garlic cloves
- 4 ounce Fresh ginger, cut into 1/4-inch slices Grated peel of 1 large lemon
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd pepper
- 1/2 c. Fresh cilantro leaves
- 1/4 c. Fresh lemon juice
- 2 Tbsp. Sherry vinegar
- 4 tsp Peanut oil Fresh cilantro sprigs (garnish)
- 4 x Lime wedges (garnish)
Directions
- Use very sharp knife to score chicken skin diagonally, spacing cuts about 1/4-inch apart. Arrange chicken in single layer, skin side up, in baking dish. With machine running, drop garlic and ginger through feed tube of food processor; mince finely. Fold in lemon peel, salt, and pepper. Add in cilantro and mince finely. Blend in lemon juice and vinegar. Add in oil in thin stream through feed tube with machine running. Rub mix over both sides of chicken; set aside for 2 to 3 hrs. Grease broiler pan and position about 4 inches from heat source; preheat broiler. Transfer the chicken to heated pan. Broil till just tender, very juicy, and deep golden brown, or possibly 10 to 15 min on each side. Turn chicken skin side up for last 2 to 3 min and brush with any remaining ginger sauce. Transfer chicken to a hot platter and let stand for 5 min. Garnish with cilantro sprigs and lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 123 | 55% |
| Total Fat 13.77g | 17% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 355mg | 15% |
| Potassium 354mg | 10% |
| Total Carbs 12.88g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.81g | 1% |
| Protein 14.52g | 23% |
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