Thai Grilled Chicken Legs with Sweet and Spicy Dipping Sauce
When I’m at the grocery store, I always sweep through the meat section for deals even if I don’t necessarily need anything. More times than not, I find a steal of a deal on chicken legs. I came up with this recipe because it’s so easy to make and tasty to eat, pleasing everyone with a little sweet and a little spicy.
Want in on a little secret? I prep the chicken in the morning to save time later. First, I clean up the chicken, then place in a Ziploc bag and store in fridge. That way when I get home, I can prep everything else and get to cookin!’
Make the marinade for the chicken first. Combine all ingredients in a bowl and pour over the meat and place back in the fridge until the grill is hot and you are ready to cook.
Preheat the grill on medium.
Prepare sauce. Heat vinegar to a boil and add sugar to dissolve, turn heat down to simmer and add crushed red pepper and garlic. Remove from heat and add salt and stir. Pour into a serving bowl and set aside to cool.
Prep the grill with a paper towel with olive oil on it – take tongs to wipe the surface so the meat doesn’t stick. Pull chicken from marinade and place on grill. Toss bag and contents. Rotate chicken on grill every few minutes so all sides are browned and thoroughly cooked. Use a thermometer inserted in the biggest part of one of the drumsticks to check and make sure it reads 165 degrees. About 15-20 Minutes.
Serve with dipping sauce.
NOTES: If you don’t have a grill, you can broil the chicken in your oven. Make sure the rack is about 5 inches from the heat. Preheat broiler to high. Place chicken in a roasting pan and lay on rack, leaving the oven door cracked open an inch (I always put the oven light on too). Check after 8 Minutes or so; the legs should be browning at this point. Use tongs to turn them over and brown other side. Use a thermometer to make sure the meat is at 165 degrees, about an addition 8 Minutes more.
0 servings
Ingredients
Directions
Make the marinade for the chicken first. Combine all ingredients in a bowl and pour over the meat and place back in the fridge until the grill is hot and you are ready to cook.
Preheat the grill on medium.
Prepare sauce. Heat vinegar to a boil and add sugar to dissolve, turn heat down to simmer and add crushed red pepper and garlic. Remove from heat and add salt and stir. Pour into a serving bowl and set aside to cool.
Prep the grill with a paper towel with olive oil on it – take tongs to wipe the surface so the meat doesn’t stick. Pull chicken from marinade and place on grill. Toss bag and contents. Rotate chicken on grill every few minutes so all sides are browned and thoroughly cooked. Use a thermometer inserted in the biggest part of one of the drumsticks to check and make sure it reads 165 degrees. About 15-20 Minutes.
Serve with dipping sauce.
NOTES: If you don’t have a grill, you can broil the chicken in your oven. Make sure the rack is about 5 inches from the heat. Preheat broiler to high. Place chicken in a roasting pan and lay on rack, leaving the oven door cracked open an inch (I always put the oven light on too). Check after 8 Minutes or so; the legs should be browning at this point. Use tongs to turn them over and brown other side. Use a thermometer to make sure the meat is at 165 degrees, about an addition 8 Minutes more.
