Shelly's Recipe

PEKING GLAZED CHICKEN LEGS

Category: Poultry I

2 lb chicken legs
Marinade
1/4 cup vegetable oil
2 tbsp rice wine vinegar
3 cloves garlic, crushed
1/2 tsp pepper

Basting sauce
1/2 cup firmly packed brown sugar
1/3 cup soy sauce, ketchup and hoisin sauce

Place legs in a resealable bag. Mix marinade ingredients until well combined. Pour over chicken and close bag. Marinate in refrigerator several hours or overnight.

To make basting sauce, place ingredients in a small bowl to stir and combine. Set aside.

Preheat grill and light coat with cooking spray. Drain and discard marinade from chicken. Place chicken on grill 4-6 inch from heat source. Cook 25–30 minutes, turning occasionally.

Brush chicken with basting sauce and continue to grill an additional 10-15 minutes, basting and turning frequently until chicken is no longer pink inside. Serves 4