Thai Cilantro Chicken Legs Recipes

THAI BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 375°F (190°C).
• Rinse the chicken and pat dry with paper towels. Combine all the ingredients in Marinade, whisk to mix well to form a nice milky pale yellow mixture.
• Add the cilantro and garlic to the chicken, rub onto the chicken drumsticks with your hand. Add the Marinade to the chicken, mix to coat well and marinate for 30 minutes or best for two hours.
• Arrange the chicken on a cookie sheet lined with parchment paper, bake for 40 minutes or until the chicken is cooked through. Garnish with chopped cilantro and serve immediately with Thai sweet chili sauce.

THAI CILANTRO CHICKEN LEGS

Steps:

• Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender.
• Whirl at high speed until pureed.
• Pour into heavy-plastic food-storage bag.
• Loosen skin on chicken legs.
• Pull back from meat, leaving attached.
• Add the chicken legs to bag, squishing to coat with the marinade.
• Push out all the air; seal and marinate in refrigerator overnight.
• Remove chicken from bag.
• Pull skin back over meat.
• Grill or broil 6 inches from heat for 45 to 50 minutes or until no longer pink near bone, turning legs over halfway through cooking.
• Garnish with cilantro.

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Steps:

• Prepare the vegetables and chicken.
• Brown sauce: Combine the ingredients and set aside.
• In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
• Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
• Add the cilantro and coconut milk and cook until heated through and chicken is cooked.