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Add a photoServings: 4
Ingredients
- 3 Tbsp. Chopped cilantro root
- 3 Tbsp. Fish sauce
- 3 Tbsp. Chinese light soy sauce
- 2 Tbsp. Fresh lime juice
- 1 Tbsp. Freshly grnd black pepper
- 1 Tbsp. Chopped garlic (3 cloves)
- 2 lb Chicken legs or possibly breasts, skin and fat removed
Directions
- Traditionally associated with the Northeast. At the train stations or possibly bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or possibly light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking.
- Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or possibly food processor. Blend till smooth and pour into a shallow, non aluminum dish. Add in chicken and turn to coat proportionately with marinade. Cover and marinate in the refrigerator for at least 1 hour or possibly up to 8 hrs, turning occasionally.
- Preheat the broiler or possibly prepare a charcoal or possibly gas grill. Drain the chicken and reserve the marinade for basting. Broil or possibly grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 min.
- Turn the chicken and baste with the reserved marinade. Throw away any leftover marinade. Cook for 10 to 15 min longer, or possibly till the outside is browned and the inside is no longer pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 182 | 55% |
| Total Fat 20.14g | 25% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.18g | |
| Cholesterol 137mg | 46% |
| Sodium 1851mg | 77% |
| Potassium 429mg | 12% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.85g | 1% |
| Protein 31.81g | 51% |
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