Thai Grilled Chicken Legs

Directions

In a blender or food processor, combine coconut milk, fish sauce,lime juice, garlic, onion, peanut butter, curry powder, pepper flakes,brown sugar and salt. Process until smooth. Stir in cilantro.

Pour approximately half the marinade into a sealable plastic bag. Pour the remaining marinade into a separate container, cover and refrigerate. This portion will be used as a dipping sauce for the cooked chicken.

Add chicken legs to the marinade in the sealable bag. Close the bag and turn it gently to coat the legs. Refrigerate the chicken overnight.

Preheat barbecue. Remove chicken from marinade and discard the bag and marinade. Put legs on the grate and grill for about 25 minutes per side, or until a thermometer inserted into the thickest part of the thigh (avoid the bone) reads 170ºF (77ºC).

Remove saved marinade from the fridge and warm it in the microwave. Stir to blend and serve as a dipping sauce with the chicken.

Recipe courtesy of Manitoba Chicken Producers