Getting the grill ready for the unofficial start of the summer this weekend!
4 whole chicken legs
1/2 whole cucumber (sliced for garnish)
8 oz chinese cabbage
1 whole onion, finely chopped
2 whole Garlic cloves, crushed
2 whole red chili peppers,chopped
1 oz lemon grass (2" piece)
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tablespoon Thai fish sauce
1 tablespoon rice vinegar
Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.
To make the marinade, place the cashew in a food processor and grind until fine (or use a pestle and mortar to grind them). Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.
Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.