Peking Glazed Chicken Legs
"Prep time is for overnight marinading."
- Ready In:
- 24hrs 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs chicken legs (with or without skin)
-
Marinade
- 1⁄4 cup vegetable oil
- 2 tablespoons rice wine vinegar
- 3 garlic cloves, crushed
- 1⁄2 teaspoon ground ginger
-
Basting Sauce
- 1⁄2 cup firmly packed brown sugar
- 1⁄3 cup soy sauce
- 1⁄3 cup ketchup
- 1⁄3 cup hoisin sauce (store bought or see Hoisin Sauce Recipe)
directions
- Wash and dry chicken legs. Place chicken legs in a non-metallic dish or resealable plastic bag. To make marinade, place marinade ingredients in a 2-cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight.
- To make basting sauce, place sauce ingredients in a 2-cup measuring cup and stir until well combined; set aside.
- Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6 inches from source of heat.
- Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning.
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Reviews
-
This was the best chicken I've made in a while! I didn't have everything on hand so I used fresh ginger and garlic granules in the marinade. In the basting sauce I subbed barbeque sauce for the ketchup and added a bit of crushed red pepper. I used chicken thighs and baked them for an hour, adding basting sauce at 45 and 55 minutes. The marinade complimented the basting sauce perfectly! Thanks Gailanng!
Tweaks
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This was the best chicken I've made in a while! I didn't have everything on hand so I used fresh ginger and garlic granules in the marinade. In the basting sauce I subbed barbeque sauce for the ketchup and added a bit of crushed red pepper. I used chicken thighs and baked them for an hour, adding basting sauce at 45 and 55 minutes. The marinade complimented the basting sauce perfectly! Thanks Gailanng!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
