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Nutrition info

AmountPer 290 g serving
  • Calories400
  • Protein48 g
  • Fat20 g
  • Saturated fat4 g
  • Carbohydrates5 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol200 mg
  • Sodium370 mg
% Daily ValuePer 290 g serving
  • Potassium21
  • Calcium4
  • Iron15
  • Vitamin A8
  • Vitamin C45
  • Vitamin B654
  • Vitamin B1245
  • Folate15
  • Magnesium
  • Zinc57
Food prep tip

Indonesian Yellow Grilled Chicken Legs

  • Marinade
  • Drumsticks
  • Thigh
  • Gluten Free
  • Quick 'n' Easy
  • BBQ
  • Asian
Prepping15min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 48 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Peel the garlic and shallots. Chop shallots to measure and add both to the bowl of a food processor.

2

Cut the chili peppers in half. Chop to measure and add to the bowl of the food processor. Scoop out the seeds if you don't like too much heat.

3

Next add fresh ginger followed by the oil, fresh lime peel (zest), lime juice, turmeric, salt and freshly ground black pepper. Process to a fine paste. Add a bit more oil if it is too thick to help process down to a smooth texture.

4

Add paste to a small skillet and sauté over medium heat. Stir and sauté until fragrant and lightly browned. Turn off heat and allow to cool.

5

Use a sharp knife to separate legs into thigh and drumstick portions by cutting through at the joint. Add chicken pieces to a re-sealable plastic bag. Use hands to massage the yellow curry paste into the chicken. Place in refrigerator and chill for at least four hours and preferably overnight.

6

Preheat grill over medium-high setting. Remove chicken from bag and place on top shelf and close. Use a brush to coat chicken with some of the remaining paste in the bag. Grill chicken over medium-high heat for 15 minutes per side and until cooked through and a thermometer registers 165°F (74°C).

Recipe note<p>Serve with fragrant jasmine rice.</p>