Thai Chicken Legs Ww

• 1 garlic clove, minced
• 1 tablespoon fresh ginger, peeled and grated
• 2 tablespoons rice vinegar
• 1 tablespoon asian fish sauce, nam pla
• 1 tablespoon sugar
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon of fresh mint, chopped
• 2 teaspoons lime zest, grated
• 1 teaspoon red chili paste, Thai roasted
• 12 teaspoon salt
• 4 whole skinless chicken legs, skinned, 1/2 lb

1. Combine the garlic, ginger, vinegar, fish sauce, sugar, cilantro, mint, lime zest, chili paste, and salt in a large zip-lock style bag and add the chicken.
2. Squeeze the air out of the bag and seal it; turn the chicken to coat and refrigerate at least 4 hours to overnight; turning the bag occasionally.
3. Spray the grill with nonstick cooking spray and heat grill to medium-hot.
4. Lift the chicken from the marinade and place on the grill rack.
5. Discard the marinade.
6. Cover the grill and grill the chicken until well marked and an instant-read thermometer inserted ina thigh registers 180 degrees F., 12-15 minutes per side.

garlic, fresh ginger, rice vinegar, fish sauce, sugar, fresh cilantro, mint, lime zest, red chili paste, salt, chicken

Taken from www.food.com/recipe/thai-chicken-legs-ww-261101 (may not work)