Thai Red Curry Chicken Legs Recipe

Name: Thai Red Curry Chicken Legs
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: 1 Tbsp olive oil; 1/2 onion, minced; 1/2 head garlic, minced; 2 Tbsp ginger paste; 2 Tbsp lemongrass paste; 4 oz Thai red curry paste; 1 can coconut milk; 1 cup chicken broth; 1 Tbsp fish sauce; 1 Tbsp gochujang paste; 1 Tbsp sugar; 1 large lime, zested; 12 chicken legs; High smoke point oil, to taste; Garlic powder, to taste; Onion powder, to taste; Ginger powder, to taste; Salt, to taste; Pepper, to taste; Thai Red Curry Sauce; Fresh cilantro, for garnish

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These Thai Red Curry Chicken Legs are your new favorite gameday twist on hot wings. A little heat, a little sweet, and lots of umami to go around—so make it a double batch.

PREP TIME

15 mins

COOK TIME

1 hr 5 mins

SERVINGS

Ingredients

Thai Red Curry Sauce

1 Tbsp olive oil
1/2 onion, minced
1/2 head garlic, minced
2 Tbsp ginger paste
2 Tbsp lemongrass paste
4 oz Thai red curry paste
1 can coconut milk
1 cup chicken broth
1 Tbsp fish sauce
1 Tbsp gochujang paste
1 Tbsp sugar
1 large lime, zested

Thai Red Curry Chicken Legs

12 chicken legs
High smoke point oil, to taste
Garlic powder, to taste
Onion powder, to taste
Ginger powder, to taste
Salt, to taste
Pepper, to taste
Thai Red Curry Sauce
Fresh cilantro, for garnish

COOKING INSTRUCTIONS:
Thai Red Curry Chicken Legs

Thai Red Curry Sauce

Heat olive oil in a large pan over medium-high heat. Sauté onion until tender, about 5 mins. Add garlic and sauté until fragrant, about 1 minute.
Stir in ginger paste, lemongrass paste, and curry paste, then cook for another 2-3 mins, stirring frequently.
Stir in coconut milk, chicken broth, fish sauce, gochujang, and sugar. Bring to simmer and continue simmering for at least 20 mins, or until flavors are well-integrated.
Stir in lime zest then lower heat to low in order to keep warm until chicken is done on grill. Stir occasionally.

Thai Red Curry Chicken Legs

Rub each chicken leg with oil to coat evenly. Season to taste with spices.
Preheat grill to medium-high heat (between 450º-500ºF). Sear skin side-down for 2 mins. Flip and lower heat (if necessary to maintain 450º-500ºF range). Cook for another ~20 mins, flipping the chicken every 5 mins. Chicken will be done when internal temperature is 170ºF. Be sure to maintain the 450º-500ºF range so that the outside doesn’t cook too quickly and burn before the inside is cooked through.
Remove from grill and immediately toss in Thai Red Curry Sauce. Serve garnished with fresh cilantro.