Thai-style chicken legs from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mango slaw with cashews and mint

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on September 23, 2019

    I used six chicken legs (without thighs attached) and the same amount of marinade called for. The marinade worked well as a sauce over white rice when the legs were finished baking. I marinated the legs for 20 hours and they were very flavorful. Served with white rice and the suggested mango slaw. This is an easy dish to pop in the oven after a busy day. A definite keeper.

  • redjanet on December 27, 2012

    As I was only serving two when I made this I halved the ingredients and it still worked really well. I probably didn't marinate the chicken for as long as I should/could have due to lack of time, but it was still very flavourful and I would definitely make this again as a tasty weekday dinner. It went very well with basmati rice on the side.

  • Fiona on October 30, 2012

    I made what I thought would be enough for leftovers for school lunches but they were so delicious 3 teenage boys soon demolished them. I didn't marinate them as long as suggested, - only about an hour. I cut into the skin and flesh so they flavour was still strong. Mine looked much crisper and a bit blacker than the picture but I cooked them on a grill. Definitely a 'do again'.

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