Shanghai-shire Chicken Legs
I tasted the sauce by itself and wasnt sure about this dish but it was great on the chicken. My wife thought it would be great on chicken wings.
I tasted the sauce by itself and wasnt sure about this dish but it was great on the chicken. My wife thought it would be great on chicken wings.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 1 tablespoon brown sugar
- 1/4 cup worcestershire sauce
- 2 teaspoons toasted sesame oil
- 4 chicken leg quarters skin on
- 1/2 cup hp sauce
- 2 teaspoons ginger minced
- 1 teaspoon chinese 5 spice powder or ground cinnamon
- chives snipped
- Carbohydrate 11.7618188958101 g
- Cholesterol 138.61 mg
- Fat 24.7831652884615 g
- Fiber 0.317569711259192 g
- Protein 30.5317584135311 g
- Saturated Fat 6.34539875 g
- Serving Size 1 1 Serving (206g)
- Sodium 302.106500000183 mg
- Sugar 11.4442491845509 g
- Trans Fat 2.15817278846154 g
- Calories 398 calories
Step-by-step
- Preheat the grill to medium and grease the grate.
- Marinate the chicken in the worcestershire sauce for 30 minutes.
- Blend the HP sauce with the brown sugar, lemon juice, ginger, sesame oil, garlic and 5 spice powder in a microwave-safe bowl. Heat on high for 2 minutes, stopping to stir twice or until hot and bubbly. Reserve.
- (You can bring it to a boil on the stove instead of using a microwave)
- Sprinkle the chicken evenly with salt and pepper. Place on the grill meaty side down. Grill for 5 minutes or until well marked. Baste with some of the sauce. Turn the chicken and baste again with sauce.
- Turn off the burner directly under the chicken, leaving other burner(s) on. Grill the chicken, covered basting occasionally, for 40 minutes or until very tender and an instant read thermometer inserted into the thickest portion of the meat registers 165F or 74?C
- For a lower fat dish remove the skin before marinating.
Charred skin yields to a rich, glossy glaze that bridges the gap between tangy Worcestershire and warm Chinese five-spice powder. Grilling bone-in poultry requires a thermal balance between direct flame marking and indirect convection cooking. When the internal temperature reaches 165 degrees Fahrenheit, the connective tissues break down sufficiently to render the meat succulent. Managing this transition relies on adjusting heat zones rather than constantly moving the meat across the grates.
Complements and Pairings
Bold condiments featuring fermented fruits and vinegars demand side dishes with neutral starches or clean acidity to clear the palate between bites. Plain jasmine rice absorbs dripping pan juices effectively without competing with the heavy notes of HP sauce and toasted sesame oil. Steamed bok choy dressed simply with neutral oil and minced garlic offers a crisp, vegetal contrast that cuts through the rich profile of skin-on poultry.
- Use fresh ginger root for a sharper, cleaner punch, keeping in mind that dried ground ginger concentrates flavors differently and requires a smaller ratio if substituted.
- Keep the grill lid closed during the indirect cooking phase to maintain a steady ambient temperature around 350 degrees Fahrenheit.
- Pat the meat completely dry with paper towels prior to seasoning to ensure the salt and pepper adhere evenly to the surface.
