The Best Grilled Chicken Legs
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8
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Calories
97 kcal
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Course
Main Course, Dinner, Others
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Cuisine
Asian, Asian-American Fusion
The Best Grilled Chicken Legs
Description
The Best Grilled Chicken Legs begin by thoroughly drying 4 to 4.5 pounds of chicken legs and piercing them with a fork to allow marinade penetration. The chicken is marinated in tamari soy sauce and olive oil for up to two nights, ensuring deep flavor absorption and moistness. The basting sauce combines ketchup, light corn syrup, apple cider vinegar, garlic powder, crushed red pepper, kosher salt, and thinly sliced green onion, which is whisked and split between basting during grilling and serving afterward. Grilling uncovered with frequent basting builds a thick, glossy layer on the chicken while cooking it evenly to an internal temperature of 165°F. The final drizzle of reserved sauce coats the chicken with concentrated flavor, and fresh cilantro or parsley finishes the dish with herbal notes. This preparation results in tender, juicy meat with a balanced sweet and tangy glaze accented by mild spice.
Ingredients
For the Chicken:
- 4-4.5 lbs chicken legs
- 8 tbsp tamari sauce
- 4 tbsp olive oil
For the Basting Sauce:
- ¼ cup ketchup
- 3 tbsp light corn syrup
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- ½ tsp kosher salt
- ¼ cup green onion thinly sliced
Garnishes:
- ¼ cup cilantro or parsley, freshly chopped
Instructions
- Prep the chicken. Use paper towels to thoroughly dry excess moisture from chicken pieces. Use a fork to poke holes throughout all chicken pieces.
- Place chicken in a large Ziplock bag and add Tamari soy sauce and olive oil. Seal bag well and ensure chicken pieces are well coated with mixture. Chill overnight, or up to 2 nights.
- Meanwhile, make the Basting Sauce: Combine all basting sauce ingredients and whisk to incorporate. Separate marinade in half (half is for basting, rest is for serving.) Can be made ahead of time and covered/chilled until ready to grill.
- When ready to grill, place bag of chicken at room temp while you prepare the grill. Grill chicken uncovered and rotate. Baste with half of the Basting Sauce, until thickest portion registers 165F (approximately 25 minutes).
- Once all chicken is cooked, pour reserved Sauce over grilled chicken to coat all the pieces. Sprinkle with freshly chopped cilantro and serve immediately.
Notes
- Actual grill time can vary depending on the initial temperature of the chicken and grill heat; monitor doneness with a thermometer.
- For serving ideas and suitable side dishes, consult related recipes or guides linked in the original source.
- Rating and feedback on this recipe are appreciated to improve and share the experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 97kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 118mg | 39% |
| Sodium | 205mg | 9% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 42mg | 47% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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