Spicy Barbecued Chicken Legs: Vietnamese Food

Recipes of Vietnamese

How to make Recipes that:

Ingredients

4 chicken legs, preferably from corn-fed chickens
1 tbsp. Nuoc Mam sauce or light soy sauce
1 tbsp. sesame oil
1 tsp. sugar
MARINADE:
salt
2 tbsp. vegetable oil
LEMON DIP:
3 cloves garlic crushed
2 tsp. salt
4 green onions, finely chopped
freshly ground black pepper
1 stalk lemon grass, finely chopped
2 lemons, cut in quarters
2 red or green chili peppers, finely chopped or 1/2 tsp. cayenned pepper



Directions

1. Place the chicken legs on a wooden board and, using a sharp knife, stab them in several places. This helps them absorb the marinade and prevents the skin from breaking.

2. Make the marinade by heating the vegetables oil and adding the garlic, green onions, and lemon grass. Cook for between 2-3 minutes then leave to cool. Stir in the chili, Nuoc Mam, sugar, and salt.

3. Put the chicken legs in a shallow dish and pour the marinade over. Cover the dish and marinate for 2 hours, turning from time to time.

4. Brush liberally with sesame oil and put on a barbecue or under a preheated moderate broiler for 15-20 minutes, turning frequently and brushing.

5. Serve immediately with lemon dip and pickled vegetables. Guests make the their own dip by mixing salt and pepper, and moistening with a quarter of lemon.