Cambodian Barbecued Chicken

• 6 chicken legs, thighs and drumsticks, separated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup lemongrass barbecue paste

1. Prepare a barbecue for cooking.
2. Place the chicken on a baking sheet and season with salt and pepper.
3. Slice the log of barbecue paste into disks and dot the chicken with them.
4. When the coals are hot, place the chicken, with the pasted side facing up, on a grill.
5. Cover and cook for 20 to 30 minutes, depending on your grill, until the juices run clear.
6. Don't turn.
7. Carefully scrape the paste off the chicken and serve with rice.
8. For a more intense flavor, drizzle lemongrass oil (see recipe above) over the chicken after removing from grill.

chicken, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8088 (may not work)