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8 chicken legs or thighs
For the marinade:
10 cloves garlic, peeled and coarsely
chopped
3 stalks lemongrass, white part only,
peeled and coarsely chopped
2 scallions (green onions), finely
chopped
2 tablespoons fish sauce
2 tablespoons fresh calamansi juice
2 tablespoons dry white wine
½ cup (4 fl oz/125 ml) coconut milk
1 tablespoon Asian (toasted) sesame oil
½ teaspoon freshly ground black pepper
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Method:
To make marinade: In a mortar,
combine garlic and lemongrass and pound to a coarse paste with a
pestle. Or, thinly slice, then chop together to a coarse paste
with a cleaver or chef's knife. Stir in all remaining marinade
ingredients. Arrange chicken legs in one layer in a shallow
dish. Pour over the marinade, and gently shake chicken to coat.
Let stand at room temperature for 2 hours, or cover and refrigerate
overnight, turning pieces several times. If refrigerated, let
chicken stand at room temperature for 30 minutes before cooking.
Light a fire in a charcoal grill. Wipe marinade from chicken and
grill, turning occasionally, until golden on all sides and juices run
clear when chicken is pierced, 20-30 minutes. Alternatively,
cook chicken pieces under a broiler (grill). Lay chicken about
10 inches (25 cm) from the flame and cook, turning occasionally, until
golden on all sides and juices run clear when chicken is pierced,
20-30 minutes.
Note: Traditionally,
this dish is made with whole spatchcock chickens that have been
butterflied, by splitting down the backbone and flattening.
Broil (grill), skin-side down, for 10-15 minutes, then turn and broil,
skin-side up, for 10 minutes. After cooking, cut chicken with a
cleaver, through the bones, into smaller pieces. You may also
use chicken halves.
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