Thai Cilantro Chicken Legs

Makes 4
Prep 20 m
Grill 45 - 50 m
Chill overnight



  1. 1 of 5 Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender. Whirl at high speed until pureed. Pour into heavy-plastic food-storage bag.
  2. 2 of 5 Loosen skin on chicken legs. Pull back from meat, leaving attached.
  3. 3 of 5 Add the chicken legs to bag, squishing to coat with the marinade. Push out all air; seal and marinate in refrigerator overnight.
  4. 4 of 5 Remove chicken from bag. Pull skin back over meat.
  5. 5 of 5 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 and serve with ramen noodles and a cucumberred onion salad. Makes 4 servings.
Nutrition Information for Thai Cilantro Chicken Legs
Servings Per Recipe: 4
Per Serving: 4 g carb., 14 g Fat, total, 279 kcal cal., 413 mg sodium, 103 mg chol., 32 g pro.