Thai Cilantro Chicken Legs

1. 1

   Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender.

2. 2

   Whirl at high speed until pureed.

3. 3

   Pour into heavy-plastic food-storage bag.

4. 4

   Loosen skin on chicken legs.

5. 5

   Pull back from meat, leaving attached.

6. 6

   Add the chicken legs to bag, squishing to coat with the marinade.

7. 7

   Push out all the air; seal and marinate in refrigerator overnight.

8. 8

   Remove chicken from bag.

9. 9

   Pull skin back over meat.

10. 10

    Grill or broil 6 inches from heat for 45 to 50 minutes or until no longer pink near bone, turning legs over halfway through cooking.

11. 11

    Garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.