Serves: 6
Total Calories: 157
TO MAKE THE MARINADE: In a medium bowl combine the marinade ingredients.
Trim the chicken legs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.
Remove the chicken legs from the bag and discard the marinade. Lightly brush or spray with vegetable oil. Sear, skin side down, over Direct Medium heat for 10 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thigh, 40 to 50 minutes more. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Far Eastern Chicken Legs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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