Serves: 4
Total Calories: 216
TO MAKE THE MARINADE: In a small bowl whisk together 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 1 to 2 hours, turning occasionally.
TO MAKE THE SAUCE: In a medium sauté pan over medium heat, toast the sesame seeds until golden, about 5 minutes, shaking the pan often. (Watch carefully as the seeds brown very quickly.) Transfer to a blender, add the remaining sauce ingredients and 1/4 cup water, and process until a smooth paste forms.
Remove the chicken legs from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute.
Lightly brush or spray the legs with vegetable oil and season with salt. 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. Baste with the marinade during the last 10 to 20 minutes of grilling time. Serve warm with the sauce.
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 Sake-Marinated Chicken Legs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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