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Vietnamese Style Chicken Legs
Prep time
Cook time
Total time
Roasted Vietnamese Style Chicken Legs
Author: Jan Withington
Recipe type: Main
Cuisine: Vietnamese
Serves: 4
Ingredients
- 4 - 5 lbs. chicken legs with skin
- 4 garlic cloves, chopped
- 2 inches fresh garlic, sliced
- ½ cup lemon grass, roughly chopped
- 3 tablespoons packed brown sugar
- ⅓ cup Asian Creations Thai Kitchen Premium Fish Sauce - gluten free
- juice of 1 lime
- 3 green onions, sliced
- ¼ cup shallots, chopped
- 3 tablespoons peanut oil
- Kosher salt
- ¼ cup dry roasted peanuts
- ¼ cup fresh cilantro, chopped
Instructions
- In a food processor, combine the shallots, garlic, lemon grass, ginger, green onions, lime juice, fish sauce, peanut oil, and the brown sugar. Process until smooth.
- Pour the marinade over chicken and place in a large resealable Ziploc bag. Massage the chicken to coat. Refrigerate overnight.
- Preheat oven to 400 degrees F., grease a roasting pan and arrange the chicken, season with salt. Reserve the marinade to brush the chicken while they cook. Roast the chicken for 1 hour turning few times.
- Garnish with cilantro and roasted peanuts.
