准备

Season

• In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear

• 准备气体烧烤炉以用中火直接烧烤。烤腿，直到两侧开始变成褐色，每侧3至5分钟（仔细观察爆炸）。搁置。

烩

• Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat.
• 将鸡腿贴在炖液中。将锅放在凉爽区域上的烤架上。盖住锅，关闭烤架盖，煮至腿变软，约30分钟。将鸡肉转移到托盘上。
• Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat.

Glaze

• 准备烧烤架以用中火直接烧烤。过滤足够的炖液液，以产生1杯，然后用中火在小锅中用中火煮沸，直到减少到1/4杯釉，约15分钟。（将紧张的固体归还剩余的烹饪液）。
• Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over—the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes.
• To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

提前提示

您可以在上菜前的第二天通过炖菜做这道菜。只需冷却并包裹鸡肉和炖液体即可。冷藏过夜，第二天釉。为了进一步分散工作，您可以在炖前一天调味鸡肉。

To use a charcoal grill:要烤鸡肉，请使用烟囱起动器或电动起动器，生产一个中等热的火：点燃约5夸脱的木炭（80至100块木炭）。当木炭燃烧得很好时，将其散布在木炭炉子的表面上，并将烹饪炉排放在适当的位置。让木炭燃烧，直到涂有灰灰。要测试温度，请握住烹饪炉排上方约2英寸的手；当您可以将手握住3到4秒（中等热的火）时，您就可以烤鸡肉了。

After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you’ll need to add lit coals.

To glaze the chicken, build a second medium-heat fire just as you did in the searing step. Continue with the glazing, as directed in the recipe.