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Ingredients
6 chicken legs, thighs and drumsticks, separated
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup lemongrass barbecue paste
Nutritional analysis per serving (4 servings)
3 grams carbs; 338 milligrams cholesterol; 601 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 34 grams fat; 861 milligrams sodium; 67 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a barbecue for cooking. Place the chicken on a baking sheet and season with salt and pepper. Slice the log of barbecue paste into disks and dot the chicken with them.
- Step 2
When the coals are hot, place the chicken, with the pasted side facing up, on a grill. Cover and cook for 20 to 30 minutes, depending on your grill, until the juices run clear. Don't turn. Carefully scrape the paste off the chicken and serve with rice. For a more intense flavor, drizzle lemongrass oil (see recipe above) over the chicken after removing from grill.
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Comments
This might be interesting if the recipe for the lemongrass barbecue paste was linked...
This might be interesting if the recipe for the lemongrass barbecue paste was linked...