Thai Chicken with simple slaw

Thai Chicken
adapted from Food and Wine
adapted from Food and Wine
marinated chicken
1/4 cup chopped cilantro
2 tablespoons Asian fish sauce
1/4 cup chopped cilantro
2 tablespoons Asian fish sauce
1 1/2 teaspoons freshly ground pepper
4 whole chicken legs, skinned
2 tablespoons fresh lime juice
1 small garlic clove, minced
1 small Thai chile, seeded and minced
2 tablespoons mango syrup
1 tablespoon water
1/2 tablespoon vegetable oil
1/2 cup chopped cilantro
In a mini food processor, process the cilantro, fish sauce and pepper to
a coarse puree. Coat the chicken with the marinade. Let stand at room
temperature for20 minutes, or refrigerate overnight .In a bowl, combine the mango syrup with the fish sauce, lime, garlic, chile, sugar and water. Preheat the oven to 400°. Light a grill. Rub the chicken with the oil
and rub the grill with an oiled paper towel. Grill the chicken over
moderately high heat, turning, until charred, 12 minutes. Transfer the
chicken to a baking sheet and roast for 30 minutes, until cooked. Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.
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