- garlic - 5 teeth
- cilantro (or parsley) - 1/4 Glass
- fish sauce - 1/4 cup
- vegetable oil - 1/4 Glass
- sauce Khoisin - 2 Art. spoons
- Ground Coriander - 1 1/2 Teaspoons
- salt - 1 teaspoon
- black or white pepper - 1 teaspoon
- chicken legs - 8 pieces
- Thai sweet chilli sauce - To taste
1. Mix large chopped garlic, chopped cilantro, fish sauce, vegetable oil, Hoixin sauce, coriander, salt and pepper in a blender until smooth. Arrange pieces of chicken in large glass or ceramic dishes. Pour the chicken with the prepared marinade, so that it evenly covers it. Cover and refrigerate for several hours or overnight. 2. If you use an oven, heat it up to 230 degrees. Cover the dish with a lid or foil and bake the chicken for about 25 minutes. If the sauce starts to burn, add a few tablespoons of water to the dish. Remove the lid or foil and bake for another 5-10 minutes, until the meat is ready, and the crust becomes crispy. 3. If you use a grill, heat it and fry the chicken on a hot grate, covering it with a lid, for about 40 minutes. Peel should be crispy, and the meat should be well baked. Ready chicken to lay out on plates and serve with Thai sauce chili.
Servings: 8