Directions:
- In a blender, combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper; blend until smooth.
- Arrange the pieces of chicken in a large, shallow glass or ceramic dish.
- Pour the marinade over the chicken and turn to coat the pieces thoroughly.
- Cover and refrigerate overnight.
- Light a grill.
- When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- If using a gas grill, turn off the center burners.
- Arrange the chicken on the hot grate above the drip pan and away from the coals, skin side down.
- Cover and grill for 40 minutes or until the skin is crisp and the meat is cooked through. Transfer to plates and serve with Thai chile sauce.
- MAKE AHEAD The marinade can be refrigerated overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 829.48 Kcal (3473 kJ) | ||
| Calories from fat | 329.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.62g | 56% | |
|---|---|---|---|
| Cholesterol | 516.1mg | 172% | |
| Sodium | 2617.07mg | 109% | |
| Potassium | 1448.42mg | 31% | |
| Total Carbs | 6g | 2% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 109.2g | 218% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 6.2mg | 34% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 135.26 Kcal (566 kJ) | ||
| Calories from fat | 53.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 56% | |
|---|---|---|---|
| Cholesterol | 84.16mg | 172% | |
| Sodium | 426.74mg | 109% | |
| Potassium | 236.18mg | 31% | |
| Total Carbs | 0.98g | 2% | |
| Sugars | 0.48g | 12% | |
| Dietary Fiber | 0.08g | 2% | |
| Protein | 17.81g | 218% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 1mg | 34% | |
| Calcium | 13mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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