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
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.