Serving Size: 4
Ingredients:
3 tablespoons cilantro root, minced
3 tablespoons fish sauce
3 tablespoons Chinese light soy sauce
2 tablespoons fresh lime juice
1 tablespoon freshly ground black pepper
3 garlic cloves, minced
2 pounds chicken legs, skin and fat removed
Directions:
- Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish.
- Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
- Prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting.
- Grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.
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