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Home > Recipes
Recipes from Pilgrim's Kitchen
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Peking Glazed Chicken Legs
1999 Winning Taste Recipe Contest - Fourth Place Winner
Diane Sparrow
Ingredients:
- 2 pounds Pilgrim's Pride chicken legs, with skin or without
Marinade:
- 1/4 cup vegetable oil
- 2 tablespoons rice wine vinegar
- 3 cloves garlic, 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 (see note)
Directions:
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. Remove legs to a platter.
4 servings.
Note: Hoisin sauce may be found in Asian food stores or in Asian food section of supermarket.
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