Grilled Thai Chicken

We're headed for a bunch of days that will be above 90º. When weather like that hits, I shift all of my cooking to the grill. No need to fire up the oven or stove-top and raise the temperature inside the house.

For this recipe, you're going to stack the coals up on only half of the grill. You'll heat the chicken legs over the coals for only 10 minutes and then move them to the other side of the grill for indirect cooking. This Jamie Purveyance recipe serves six.


INGREDIENTS

For the Marinade
½ cup chopped fresh cilantro leaves
¼ cup vegetable oil
¼ cup finely sliced scallions (white and light green parts only)
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon Sriracha sauce
½ teaspoon kosher salt

6 whole chicken legs, each 10 to 12 ounces
Vegetable oil


DIRECTIONS

1. In a medium bowl combine the marinade ingredients.
2. Place the chicken legs in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for 2 to 4 hours, turning occasionally.
3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
4. Remove the legs from the bag and discard the marinade. Brush the cooking grates clean. Grill the legs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Then move the chicken over indirect medium heat, close the lid, and continue cooking until the juices run clear and the meat is no longer pink at the bone, 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm. 

Pairing: If you want to wash this down with wine, I'd recommend a New Zealand Sauvignon Blanc. But with 90º temperatures, I'd opt for an ice cold Thai Singha beer!