Cambodian Barbecued Chicken
- Total Time
- 40 minutes
- Rating
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Ingredients
- 6chicken legs, thighs and drumsticks, separated
- 1teaspoon kosher salt
- ½teaspoon freshly ground pepper
- ½cup lemongrass barbecue paste
Nutritional analysis per serving (4 servings)
601 calories; 34 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 67 grams protein; 861 milligrams sodium
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...