Cookbook Profile

Asian Grilled Chicken Legs

Serves 4


Those gutsy chicken legs invite eating with your fingers. You'll need to allow two or three per person.

6 tablespoons soy sauce
1/4 cup fish sauce (nam pla)
6 garlic cloves, chopped
4 tablespoons chopped fresh ginger
2 teaspoons dried hot red pepper flakes
1/4 cup vegetable oil
8 to 12 chicken legs (about 2 pounds)

In a shallow dish, mix soy sauce, fish sauce, garlic, ginger, 2 teaspoons dried hot red pepper flakes, and vegetable oil. Slash each leg 2 to 3 times so the marinade can penetrate. Roll chicken legs in the mixture to coat them and refrigerate 30 minutes or up to 2 hours. Light the grill and brush the rack with oil. Grill the legs, turning them often and brushing with the remaining marinade, until browned and tender, 15 to 20 minutes. Serve hot or at room temperature.


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The Good Cook
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Stewart, Tabori & Chang
$40.00/Hardcover ($60.00 Canada)
250 full-color photographs by Alison Harris
ISBN: 1-58479-328-7
Recipe reprinted by permission.


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This page created December 2004