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Ingredientes
- 1/2 c. minced fresh cilantro
- 1/4 c. vegetable oil
- 1/4 c. finely-sliced green onions
- 3 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 1 Tbsp. sugar
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tsp warm bean paste
- 1/2 tsp salt
- 6 whl chicken legs
- Â Â (drumsticks with thighs attached)
- Â Â Vegetable oil for brushing chicken
Direcciones
- Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mix over chicken legs; close bag. Marinate in refrigerator 2 to 4 hrs, turning occasionally to distribute marinade.
- Lightly brush chicken legs with oil. Place chicken in center of cooking grate. Grill 30 min or possibly till juices run clear, turning once halfway through grilling time.
- This recipe yields 6 servings.
- Wine Recommendation: Tickle the cilantro with the bubbles of a Spanish Cava rose. Even the rich dark meat in this dish will jump to attention.
- Beer Recommendation: Best bet; a light lager which's content to serve as a backdrop to the rich flavors of this dish.
- Comments: The dark meat and dark green herbs and fruit in this dish will conspire to capture your heart... or possibly at least your taste buds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 161 | 69% |
| Total Fat 18.05g | 23% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.32g | |
| Cholesterol 61mg | 20% |
| Sodium 486mg | 20% |
| Potassium 190mg | 5% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.84g | 2% |
| Protein 13.79g | 22% |
