Five-Spiced Chicken Legs

Here’s my recipe for Grilled/Pan-fried Chicken legs!  My tip is to steam the marinaded chicken before finishing on the grill or in a pan.  

Five-Spiced Chicken Legs
Serves 4
Moist, tender chicken with an Asian-inspired savory, sweet and spicy bbq sauce
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 8 chicken legs or 4 leg quarters (serves 4)
Ingredients for marinade
  1. 2 tsp five spice powder
  2. 2 tsp garlic powder
  3. 2 tsp onion powder
  4. 1 tsp white pepper
  5. 1/4 cup rice wine
  6. 1/2 tsp sesame oil
  7. 1 can of light beer
  8. 2 tbsp valencia hot sauce
  9. 1 tbsp minced garlic
Ingredients for BBQ sauce
  1. 1 cup ketchup
  2. 2 tbsp honey
  3. 1/4 cup apple cider vinegar
  4. 1 tbsp oyster flavor sauce
  5. 1/2 tsp mustard powder
  6. 2 tbsp worchestershire sauce
  7. 1/2 tsp of cayenne (only if you are looking for spice)
  8. remainder of chicken marinade once chicken has been removed
PREP
  1. 1. Wash and pat dry the chicken
  2. 2. In a large mixing bowl, xcombine all of the ingredients for the marinade
  3. 3. Add the chicken to the marinade and transfer to a large ziploc bag for storage in the fridge (I like to marinade the chicken overnight for best results
  4. 4. Combine all ingredients for BBQ sauce in a small saucepan. *Wait to do this when you are ready to cook the chicken
CUC
  1. 1. Steaming the chicken - in a large steamer, add water to bottom and place chicken on the steamer section on top of parchment/wx paper. Steam for 15 - 20 minutes. You can prepare the BBQ sauce during this time. Make sure the sauce is cooked on med-high for 10 minutes, turn temperature to low and let simmer for another 5 minutes.
  2. I steam the chicken to make sure it is cooked through.
  3. You can choose to Pan-fry or Grill to finish it.
Grilling the chicken
  1. Place pieces of chicken on grill and allow meat to get grill marks
  2. Using a sauce brush, brush the meat with the bbq sauce, turning meat every few minutes and covering the chicken with bbq sauce.
  3. The BBQ sauce will caramelize on the surface of the chicken.
  4. Chicken should be ready in 15 minutes
Pan-frying the chicken
  1. Heat large pan to high on stovetop. Add enough veggie oil to cover the surface and place chicken in pan, not overlapping the pieces
  2. Allow meat to brown and skin to crisp
  3. Turn the temperature down to low and add bbq sauce to pan and allow chicken to cook in the bbq sauce, turning occasionally to coat the meat on all sides.
  4. Cook for 10-15 minutes.
Notes
  1. Serve with jasmine rice. We love to have thinly-sliced cucumbers with this meal. Enjoy! Post pictures of your finished product at https://www.facebook.com/JustCUCIt
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