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Category: Poultry I
Prep Time: Cook Time: Total Time:
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
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PEKING GLAZED CHICKEN LEGS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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