River kwai chicken


5 lb chicken legs, skinned
4 tbsp canola oil
5 tbsp herbed vinegar
5 tbsp nuoc mam
3 tbsp worcestershire sauce
2 tbsp lime juice, freshly squeezed
3 tbsp garlic powder
3 tbsp black pepper
2 tbsp hot paprika
1 tbsp coriander, crushed
1 tbsp turmeric
1 tbsp cardamom, crushed
2 dried tabasco peppers, crushed
4 fresh thai peppers, chopped
1 sprig fresh marjoram
1 cup water
5 leaves fresh basil

How to prepare

Place oil in the bottom of a shallow baking pan. In a bowl combine chicken with all wet and dry ingredients, coating thoroughly. Add the works to the baking pan, and place basil leaves on top of the chicken. Cover with foil and bake for one hour at 300

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