1. MARINADE: 2. If using a mortar and pestle, grind the spices first, then add the lemongrass, ginger, and garlic and pound to a paste. 3. Transfer to a bowl large enough to hold the chicken and stir in the soy sauce, cinnamon, and sugar. 4. Otherwise, mince the lemongrass, ginger, and garlic together, transfer to the marinating bowl, and add the spices, soy sauce and sugar. 5. CHICKEN: 6. Trim any excess skin and fat from the chicken legs. 7. Place a leg on the cutting board with the inner (skinless) side up. 8. With a paring or boning knife, cut along the top of the thigh bone to just beyond the knee joint. 9. Push the thigh meat down to flatten the leg slightly, exposing the bone. 10. Toss the semi-boned chicken legs in the marinade to coat evenly. 11. Marinate for 30 min or overnight; refrigerate if holding for more than an hour before grilling. 12. NUOC CHAM: 13. Chop the garlic and chile together finely. 14. Combine in a bowl with the remaining ingredients. 15. Stir to dissolve the sugar and adjust to taste. 16. Prepare a medium hot fire in a covered charcoal or gas grill. 17. Remove the chicken from the refrigerator 20-30 min before cooking. 18. Grill, basting occasionally with the marinade remaining in the bowl, but NOT the last 10 minute. 19. Grilling time will be about 10-12 min per side, and juices run clear when pierced. 20. Serve with assorted raw vegetables and individual bowls of the Nuoc Cham. ---------------------------------------------------------------------------
Nutrition
Ingredients
