Forget dry, bland chicken! This recipe delivers juicy, flavorful grilled chicken legs that are perfect for a weeknight dinner or a crowd-pleasing party snack. Imagine the irresistible aroma of smoky char mingling with perfectly seasoned chicken, each bite a burst of tender, succulent meat. We're not just talking about any grilled chicken; this recipe elevates the humble chicken leg to street food status, packed with bold tastes and easy-to-follow steps. Think vibrant spices, a hint of sweetness, and a satisfying char that leaves you craving more.
These aren't your grandma's chicken legs – prepare for a flavour explosion! We'll guide you through each step, from the perfect marinade to achieving those beautiful grill marks, ensuring your chicken is cooked to juicy perfection every time. Ready to get started? Let's dive into the step-by-step process to create these incredible grilled chicken legs.
Tools Needed
- Knife
- Grill
- Mixing bowl
- Refrigerator (optional)
- Wire or string (optional)
Ingredients
- Chicken legs: 2 kg
- White peppercorns: 1 spoon
- Garlic: 15 cloves
- Coriander root: 7-8 pieces
- Lemongrass: Optional
- Red granulated sugar: 1 spoon
- Palm sugar: 1 spoon
- Chicken seasoning powder: 1-2 heaping spoons
- Nua powder: 1/3 spoon (optional)
- Oyster sauce: 5 tablespoons
- Green cap seasoning sauce: 5 spoons
- Unsweetened condensed milk: 1 ladle
- Red-orange food coloring: A little
- Salt: 1/4 - 1/5 spoon (adjust to taste)
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- Prepare the chicken legs by cutting them into thin slices for even cooking.
- Wash the chicken thoroughly.
- In a bowl, combine white peppercorns, garlic, coriander root, and optional lemongrass.
- Add red granulated sugar, palm sugar, chicken seasoning powder, Nua powder (optional), oyster sauce, green cap seasoning sauce, unsweetened condensed milk, and food coloring.
- Mix well and adjust seasoning with salt to taste.
- Marinate the chicken overnight or for at least 1-1.5 hours in the refrigerator.
Step 2. Prepare for Grilling
- Tie the chicken legs together using wire or string (optional).
Step 3. Grill the Chicken
- Grill the chicken over medium heat, ensuring even cooking and preventing burning. Use a knife to make small cuts in thicker areas to help with cooking.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Cutting the chicken thinly ensures even cooking and better marinade penetration.
- Adjust the amount of salt based on your preference. Taste the marinade before adding the final amount.
- Control the heat carefully during grilling to prevent the chicken from drying out or burning.
- Allow the chicken to rest at room temperature for about 20 minutes before grilling to allow the marinade to penetrate better.
Nutrition
- N/A
FAQs
1. How do I prevent my chicken legs from drying out on the grill?
Marinate the chicken for at least 30 minutes, preferably longer. Use a marinade with some oil to help keep them moist, and don't overcook them. Use a meat thermometer to ensure they reach 165°F (74°C) internally.
2. What's the best way to get those nice grill marks?
Ensure your grill is hot before placing the chicken on. Don't move the chicken around too much while it's grilling; let it sear for a few minutes before turning. This helps create those beautiful grill marks.
3. Can I use this recipe with bone-in, skin-on chicken thighs instead of legs?
Absolutely! This recipe works wonderfully with bone-in, skin-on chicken thighs. Adjust cooking time slightly as needed, as thighs might take a little longer to cook through.
So there you have it – juicy, flavorful grilled chicken legs that are sure to become a new favorite. This recipe is simple enough for a weeknight meal yet impressive enough for a party. Get grilling and enjoy the delicious results!