• People

    Serves 6

  • Grilling Time

    48 mins to 1 h

  • Prep Time

    10 mins

  • Marinating Time

    2 to 4 h


the Ingredients

20151023095359 Row Poultry 1


  • Completed step ½ cup chopped fresh cilantro leaves
  • Completed step ¼ cup vegetable oil
  • Completed step ¼ cup finely sliced scallions (white and light green parts only)
  • Completed step 3 tablespoons fresh lime juice
  • Completed step 1 tablespoon fish sauce
  • Completed step 1 tablespoon granulated sugar
  • Completed step 2 teaspoons minced garlic
  • Completed step 2 teaspoons minced fresh ginger
  • Completed step 1 teaspoon Asian chili bean paste
  • Completed step ½ teaspoon kosher salt
  • Completed step 6 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin
  • Completed step Vegetable oil

Take Your Grilling Anywhere



  • In a medium bowl combine the marinade ingredients.
  • 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.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Remove the chicken from the bag and discard the marinade. Brush the cooking grates clean. Grill the chicken, skin side down first, over direct heat, with the lid closed, until golden brown, 8 to 10 minutes, turning once. 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. 

let's Gear up

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