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1
MARINADE:.
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2
If using a mortar and pestle, grind the spices first, then add the lemongrass, ginger, and garlic and pound to a paste.
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3
Transfer to a bowl large enough to hold the chicken and stir in the soy sauce, cinnamon, and sugar.
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4
Otherwise, mince the lemongrass, ginger, and garlic together, transfer to the marinating bowl, and add the spices, soy sauce and sugar.
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5
CHICKEN:.
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6
Trim any excess skin and fat from the chicken legs.
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7
Place a leg on the cutting board with the inner (skinless) side up.
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8
With a paring or boning knife, cut along the top of the thigh bone to just beyond the knee joint.
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9
Push the thigh meat down to flatten the leg slightly, exposing the bone.
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10
Toss the semi-boned chicken legs in the marinade to coat evenly.
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11
Marinate for 30 min or overnight; refrigerate if holding for more than an hour before grilling.
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12
NUOC CHAM:.
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13
Chop the garlic and chile together finely.
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14
Combine in a bowl with the remaining ingredients.
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15
Stir to dissolve the sugar and adjust to taste.
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16
Prepare a medium hot fire in a covered charcoal or gas grill.
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17
Remove the chicken from the refrigerator 20-30 min before cooking.
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18
Grill, basting occasionally with the marinade remaining in the bowl, but NOT the last 10 minute.
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19
Grilling time will be about 10-12 min per side, and juices run clear when pierced.
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20
Serve with assorted raw vegetables and individual bowls of the Nuoc Cham.
