For this grilled chicken recipe, cooking the legs over indirect heat gives them time to render fully and start to crisp so they won’t become gluey when glazed. Try this savory caramel glaze on whole fish or lamb kebabs.
Ingredients
4 servings
4
1
½
¼
2
2
1
3
12
Preparation
Step 1
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and ½ cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to ½ cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.
Step 2
Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25–30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6–8 minutes longer. Serve with reserved sauce alongside.
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Reviews (13)
Back to TopI suggest using ngo om aka rice paddy herb instead of cumin. Ngo om has a flavor that is somewhat citrusy with a mild hint of cumin. If you can't find it (try Asian markets) then omit it. Cumin is not a good substitute, especially in the amount called for in this recipe. Andre Nguyen suggests using just a pinch of cumin as a substitute, or lemon basil, or cilantro. I definitely suggest marinating the chicken for several hours (I leave mine overnight) in a diluted solution of the sauce. After removing the chicken, I reduce the marinade by at least half. Place chicken on the grill and brush with the reduced sauce and resaucing as chicken cooks so you get a good caramelization. I didn't make this recipe but have been making chicken this way for years. Just wanted to add some helpful hints. ;)
chieko
Albuquerque
5/1/2022
I’ve made this 3 times, and we always enjoy it. I agree with cutting back cumin.
RobMed
SC
9/29/2021
Cumin is not a Vietnamese spice so leave it out or it would overpowering the others. Lemon grass is the main authentic ingredient, in addition to garlic and red pepper flakes. In Vietnam they used finely chopped fresh red pepper, which you can find in the Asian supermarkets as Thai's hot pepper.
Anonymous
Houston TX
6/28/2021
This is easy and tasty.. We like the straightforward chicken flavor with the intense glaze layered on top. As others have pointed out the cumin is overwhelming. So I backed off that and added juice of half lime. Also reduced sugar by 3 T.
Anonymous
Austin TX
6/6/2020
WOW - my partner and I ate these in no time. Super flavorful sauce that doesn't make sense on paper (to me, at least) but was so enjoyable. Spicy, salty, peppery - really interesting. My only complaint is the entire chicken isn't well seasoned if following the instructions to a 'T'. Next time I will brine the chicken for a bit then prepare. Looking forward to it.
benjamin.powell.4742959
Saint Louis, MO
2/21/2019
The cumin in this recipe overpowers all the other flavors, and it could have used some marinating time. The flavors were just on the surface, and didn't penetrate the meat. If I were to make it again, I would seriously cut down or omit the cumin. I will likely not make again, not a keeper.
Michelle Trombetta
Minneapolis, Minnesota
11/1/2018
Is there any added benefit to marinating it? Is it bad to do so?
like2cook
Northern California
8/21/2018
I've used this recipe for both drumsticks and then on chicken wings. Hands down the fastest/easiest sauce to make and it tastes so good you don't feel like you've earned it.
Naturemanpg
Albany New York
8/15/2018
Simple, easy, and absolutely delicious! Subbed soy sauce in place of fish sauce. Cooking varied due to indirect heat on a gas grill but man oh man, was it good!
Anonymous
Rhode Island — USA
7/17/2018
Very simple to prepare and great flavor. Easy to adjust the heat to taste, but definitely needs some heat in the balance of the sweet, sour, funky blend of ingredients. Took a little longer to cook than stated, but once the chicken was to temperature, the glazing, crisping part went quickly. Good choice for a summer crowd. Much more satisfying than goopy BBQ sauce.
Val Z
Mirror Lake, New Hampshire
6/23/2018
I was a little worried about this recipe because you don't marinate the chicken, and I am so glad I tried it anyway. It tastes delicious, smalls delicious, and is really easy. My wife and I each ate three drumsticks in the blink of an eye. Definitely adding this recipe to my rotation.
CzarKingKaiser
Northern Virginia
6/21/2018
No marinating?! Just Cook the chicken with only salt before basting? Sounds odd but just want to make sure before I try this as written and ruin my dinner
Like2Cook
California
6/5/2018