Thai cilantro chicken legs

4 servings

Ingredients

Quantity Ingredient
½ cup Buttermilk
¼ cup Flaked coconut
1 cup Fresh cilantro; chopped
2 Cloves garlic; crushed
½ teaspoon Salt
⅛ teaspoon Pepper
4 Whole chicken legs (2 lbs)

Directions

Prep: 20 minutes Refrigerate: overnight Grill or Broil: 45 - 50 minutes Cost: $ .78 per serving.

1. 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. Loosen skin on chicken legs. Pull back from meat, leaving attached.

3. Add the chicken legs to bag, squishing to coat with the marinade.

Push our all the air; seal and marinate in refrigerator overnight.

4. Remove chicken from bag. Pull skin back over meat.

5. Grill or boil 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 cucumber-red onion salad.

Nutrient Value per serving: 279 calories, 32 g protein, 14 g fat, 4 g carbohydrate, 413 mg sodium, 103 mg cholesterol.

Exchanges: 4⅓ meat, ⅛ fruit, ⅛ milk, ¼ fat.

Family Circle 9/1/95 typed and posted by teri chesser 8/1/95 Submitted By TERI CHESSER On 08-01-95

Related recipes