Thai-Style Chicken Legs

This has become my go-to recipe for a delicious and simple chicken dish to make for a group. Like a lot of Asian meals this one has a host of ingredients, but once everything has been chopped and measured it's just a matter of mixing and marinating. I've only made this using the roasting technique (not grilled) and it's been consistently great each time. The only time it was less than stellar was when I bought some overly greasy chicken thighs, so be sure to use a high quality meat. Per Deb's recommendation I served mango slaw on the side and also made a batch of coconut rice (http://www.entertainingrecipes.org/side-dish/asian-coconut-rice). If you roast your chicken pieces you should end up with a lovely sauce that you can spoon over the rice. Your guests will love you!