Chicken legs:
up to 2 kilograms of boneless and skinless chicken thighs
1/2 cup orange juice, freshly squeezed
2 limes, juiced, discarding peels
3 tablespoons of olive oil
2 tablespoons of granulated garlic
2 tablespoons ancho chili powder
sea ​​salt
chopped fresh cilantro for garnish

Noteo Sauce:
1/2 cup Noteo
1/2 cup coconut milk
1/2 cup chicken stock
1/3 cup barbecue sauce
1/4 teaspoon fish sauce
1/2 teaspoon ground ginger

How to cook
    Add all ingredients, except the sea salt and cilantro, to a large plastic bag or suitable container and toss to coat.
  • Transfer to the refrigerator and marinate overnight.
  • When ready to roast, remove from liquid and season thighs with sea salt. Grill until done.
  • Cut the thighs in half and transfer to a plate.
  • Garnish with chopped cilantro. Serve with toothpicks and Noteo sauce.
    Add all ingredients to a small saucepan and whisk until smooth. Simmer until thickened, stirring frequently, about 10 minutes.
    Cut the raw drumsticks into bite-sized pieces and skewer them before roasting (make sure to soak wooden skewers if using).