Thai Cilantro Chicken Legs
Infused with bold Southeast Asian flavors, Thai Cilantro Chicken Legs are a tantalizing blend of savory, citrusy, and slightly sweet notes that will transform your weeknight dinner into a culinary escape. This easy, flavor-packed recipe features chicken legs marinated in an aromatic mixture of fresh cilantro, garlic, ginger, lime juice, soy sauce, and fish sauce, with a touch of honey and red chili flakes for balanced sweetness and heat. Whether baked to crispy perfection or charred on the grill, the tender, juicy chicken is sure to impress. Perfect for any occasion, serve these succulent chicken legs with steamed jasmine rice or a crisp Thai salad for a complete meal. Ready in under an hour with minimal prep, it’s an effortless way to enjoy authentic Thai cuisine at home.
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Recipe Information
Ingredients
- 6 pieces Chicken legs
- 1 cup Cilantro leaves
- 4 pieces Garlic cloves
- 1 inch Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Red chili flakes
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
Instructions
Clean the chicken legs and pat them dry with paper towels. Use a sharp knife to make a few shallow slits on each leg to help the marinade penetrate.
In a blender or food processor, combine cilantro leaves, garlic cloves, ginger, soy sauce, fish sauce, lime juice, honey, sesame oil, ground black pepper, and red chili flakes. Blend until smooth to create the marinade.
Place the chicken legs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each leg is fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 400°F (200°C) if baking, or preheat your grill to medium-high heat if grilling.
If baking, line a baking sheet with foil and lightly grease it with vegetable oil. Place the marinated chicken legs on the sheet, spacing them evenly. Sprinkle salt over the legs.
Bake in the preheated oven for 35-40 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
If grilling, grease the grill grates lightly with vegetable oil. Place the chicken legs on the grill, cooking for 15-20 minutes per side, until fully cooked and charred in spots.
Remove the chicken from the oven or grill and let it rest for 5 minutes before serving.
Garnish with additional cilantro leaves and serve with steamed jasmine rice or a fresh Thai salad.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 22.0 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
