Personally the key to this recipe is not marinating too long. I am not a fan of a heavy "teriyaki" flavour, but do love the dark rich flavour of Soy Sauce. If you need to make this gluten free then just use Tamari in place of the soy sauce.
|8||Chicken Legs (or any skin on cut of chicken)|
|1/3 cup||Soy Sauce (or Tamari)|
|2||Garlic Cloves Chopped|
|1/4 tsp||Ginger - Dry|
|2 tbsp||Lemon Juice|
|2 tbsp||Rice Wine Vinager|
|1/2 tsp||White Pepper|
Combine the Soy, garlic, ginger, lemon, vinegar and white pepper - mix well.
Pour over top of chicken legs and marinate well in fridge for 1 hr.
Place chicken on top rack of BBQ (or 350 F Oven) and cook over medium heat until fully cooked (about 1 hr), make sure you reserve the marinade.
Pour marinade into a small sauce pan and bring to a boil, simmer for 3-5 minutes and then stir in the honey.
Brush Soy Honey glaze over chicken during last 5 minutes of cooking.
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