There are “kitchen appliances”, I use them so often in the year, I can count that on one hand. These devices are served almost exclusively by the Lord in the house. We are talking about grills. The fact that I do not use this has nothing to do with it because I don’t dare to do it or we have agreed. No, it’s just like that. If we say that we grill, it is clear, Benni is on the fire. But this time I wanted to grill. I thought about doing Asian chicken legs. And I wanted to inaugurate our new Weber Smokefire EX6.
The chicken legs were already triggered, so I don’t even know whether the word thighs is really right. The skin was still on, only the annoying bone was no longer on and I think that’s great. Because I am not the type of gift, but like to eat my chicken with cutlery (yes, only rolls everyone with the eyes). I don’t like to be my finger eater. You get these triggered thighs from the chicken relatively rarely, just look in well-stocked supermarkets or online
The marinade for our Asian chicken legs is very simple. Few ingredients and the marinade is ready. As a tip, I can only give to marinate the meat a few hours in advance. That gets the meat great. Of course, an exposure time of 30 minutes is also possible.
Asian chicken legs from the grill
The Weber Smokefire EX6 is a pellet grill. It reaches temperatures between 90 ° to 315 ° C. For the Asian chicken leg, I only needed temperatures between 200 ° and 100 ° C. The regulation simply worked through the temperature selection on the grill. A detailed report will appear soon. In it everything is explained in detail.
If you have no grill where you can regulate the temperature (whether now exactly or through an indirect zone) you can of course also do it in the oven or in a pan. It works the same way, unfortunately you are missing the grill aroma. Unfortunately, I can’t talk that nicely.
As a side dish there was simply rice. However, a simple cucumber salad with sesame seeds or a mango vocadosalsa also fits. I can also imagine the Asian chicken legs in a bowl.
If you are looking for other marinades for your barbecue evening, we have other marinades for chicken and here classic marinades for, for example, neck steaks.
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Asian chicken leg
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Ingredients
- 900 G Chicken leg triggered
- 60 ML Soy sauce
- 60 ML Fish sauce
- 60 G Sugar brown
- 1 Tin Ginger Fresh, grated
- 1 Tin Sambal Oelek
- 1 Lime the juice
- 2 Clove of garlic (s) chopped
- 2 Tin oil
- coriander To sprinkle
Instructions
- Parake the chicken legs and put them in a plastic bag.
- Add the ingredients (except for the coriander) in a bowl and stir smoothly.
- Now give you the touched marinade to the chicken leg. Close the bag well and mix properly and massage in the marinade. Put in the refrigerator for at least 30 minutes (also like longer).
Heat the grill and bring to 210 ° C. Take the chicken legs out of the marinade and place it down on the grill with the skin side. Grill until the skin is nice and crispy. Then regulate the temperature to 100 ° C, turn the chicken legs over and cook for at least 20 minutes.
Preparation without grill:
Heat the pan and fry the chicken legs crispy on the skin side. Run the temperature down and turn the thighs over. Cook until they are through.
Alternatively:
Preheat the oven to 210 ° C (with the skin side up on a baking sheet with the skin side). Bake crispy after 15 min. reduce the temperature to 150 ° C.
- Sprinkle with coriander and serve.
