BARBECUE-BRAISED THAI CHICKEN LEGS WITH LEMONGRASS GLAZE
Steps:
- SEASON In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight. SEAR Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside. BRAISE Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat. Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray. Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. GLAZE Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid). Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over-the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes. To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.
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moges eshetu
[email protected]Overall, I thought this dish was just okay.
Jared Philibert
[email protected]I found the glaze to be a bit too sweet.
Anila ajmir
[email protected]The chicken was a bit dry for my taste.
Elisha Donkor
[email protected]I'm not a big fan of lemongrass, but I still enjoyed this dish.
Abbas Bhaijibhai
[email protected]This chicken is so good, I could eat it every day!
Jaylee Dehoney
[email protected]I've never made Thai food before, but this recipe was easy to follow and turned out great!
Alexander Gatton
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
Elizabeth Ayomide
[email protected]This dish is a great way to use up leftover chicken.
Nabasa Collins
[email protected]I wasn't sure about the lemongrass at first, but it really adds a delicious flavor to the chicken.
Rashid Naz
[email protected]The glaze on this chicken is amazing! It's the perfect balance of sweet and savory.
urmila gurung
[email protected]This chicken is so tender and juicy! I'm definitely going to be making this recipe again.
Gehendra Kanwar
[email protected]I love the combination of flavors in this dish. The lemongrass, ginger, and garlic give it a really unique and delicious taste.
Jine simeon
[email protected]This Thai chicken dish was a hit with my family! The chicken was fall-off-the-bone tender, and the lemongrass glaze was perfectly balanced between sweet, sour, and savory.