Recipe for Grilled Asian Chicken at Life's Ambrosia

Ryan and I are still pretty busy with our house which means that I haven’t been cooking much lately. It’s really kinda sad, but then again, I’ll have my new kitchens (yep that is plural I now have 2!) to cook in soon enough. I do have a few recipes saved up for times like this when I just can’t get into the kitchen and this recipe for Asian Grilled Chicken just happens to be one of them. And guess what? It also happens to be perfect for summer. To be honest, I am not quite sure why it took me so long to share this. It really made some of the best, juciest grilled chicken I’ve had in a while and the Asian-inspired twist is a nice change from traditional BBQ sauce.

Someone once told me that she refused to eat the dark meat of chicken. She says “Ohh its not good for you, the chicken breast is so much better”. My response to her “Blah blah blah. Everything is fine in moderation. Especially juicy, succulent, fall of the bone, melt in your mouth chicken legs.” Too this day I stand by that comment, but alas, if you prefer chicken breast go ahead and substitute a couple of bone-in skin on breasts for the chicken legs. Note that the cooking time will be a tad bit longer.

You will need:

6 chicken legs
1/4 cup soy sauce
2 cloves garlic, chopped
2 teaspoons minced fresh ginger
1 teaspoon chili oil
1 teaspoon sesame oil
1 tablespoon rice vinegar

Rinse and pat dry the chicken. Place in a bowl.
Whisk soy sauce, garlic, ginger, chili, sesame oil and rice vinegar together in a bowl. Pour over chicken. Cover chicken and refrigerate for 2 hours.
Preheat grill to medium- high heat.
Cook chicken on the grill for 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
Transfer to a serving platter and serve hot.

Enjoy!

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Responses to "Grilled Asian Chicken"

“
This is absolutely right up my alley! I don’t grill, but I’m sure this will taste fabulous right out of the oven. I agree about the white versus dark meat issue. I use breasts only for pounding thin and making chicken Wiener schnitzel. Thanks for the inspiration.
”

- StephenC

“
Dark meat is my favorite…it tends to be so much more tastier then white meat and so many people over cook the chicken breast so it gets too dry! Too bad my boyfriend hates it…says it too gamey…I think I did the blah blah blah thing too when he said that! lol This dish looks great! I love Asian flavors too..
”

- Jenn's Food Journey

“
Hi Des

Can this recipe be baked in the oven.
”

- Jackie

“
Looks yummy. And, I have all the ingredients on hand so I see this on our table in the near future.
”

- Ann

“
Thanks Stephen! Jenn- I’m glad that I’m not the only one who thinks that chicken breasts get too try. Jackie- Yes you can cook this in the oven. I would cook it in a 400 degree oven for about 40 minutes or until the chicken is cooked through. Ann- thanks! I hope you enjoy it :)
”

- Deseree

“
I really like the Asian marinade. I always look for recipes with ginger, I believe it is an ingredient that is seldom used but has great flavor. Thanks!
”

- Mark Mc