Ingredients
- Vegetable or grapeseed oil for grilling
- 4 medium garlic cloves, minced
- 1 lemongrass stalk, tough outer layers removed and finely grated
- 1/2 cup Raley's Granulated Sugar
- 1/4 cup rice vinegar
- 2 tsp. Raley's Organic Red Pepper Flakes
- 2 tsp. Raley's Organic Ground Cumin
- 1 tsp. Raley's Ground Black Pepper
- 1/2 cup water
- 3 Tbsp. fish sauce
- 3 lbs. Raley's Antibiotic-Free Chicken Legs
- 1 tsp. Raley's Mediterranean Sea Salt
- 1 tsp. dried basil leaves
Instructions
- Preheat grill to 400 degrees F and oil grating lightly.
- Bring garlic, lemongrass, sugar, rice vinegar, red pepper flakes, cumin, black pepper and water to a boil in a small saucepan, stirring occasionally. Cook until reduced to about 1/2 cup, about 8 minutes. Remove from heat and allow to cool.
- Stir in fish sauce.
- Transfer half of sauce to a small bowl and set aside for serving.
- Season chicken legs with salt. Place on grill and cover while watching for flare ups. Turn occasionally, until skin is browned and crisped all over, about 25 minutes.
- Uncover and continue to grill, basting with remaining sauce and turning often until skin is lightly charred and caramelized and a meat thermometer reads an internal temperature of 165 degrees F, about an additional 6-8 minutes. Sprinkle with dried basil and serve immediately with remaining sauce on the side.
