Asian Sticky Chicken
If you want chicken that is truly finger-licking good, grill up some Asian sticky chicken legs dunked in sweet and spicy barbecue sauce.
Nutrition Facts
Ingredients
Instructions
Combine the marinade ingredients in a large bowl. Place thechicken legs in a zip-top bag. Pour in the marinade. Remove the air, and seal the bag. Refrigerate for a few hours or overnight.
Setup your grill, so you have a direct and indirect heat zone.
Place the chicken on the grill over medium heat. Cook for about 20 minutes, turning occasionally. If the chicken begins to char, move it to the indirect heat zone, as needed.
If preparing the boky choy, start cooking it at this point.
Combine the sauce ingredients in a pot and heat.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Girlscangrill →Chef's Notes
To adjust the spice level, increase or decrease the amount os sambal oelek you use.
You can use any cut of chicken with this recipe. For cool presentation, I went with lollipop chicken legs. Read the post above to learn how to do this technique.
All of this was cooked on the KUDU Grill. It gives you great versatility for direct and indirect cooking, because you can move the whole grate at once, instead of each piece of chicken one at a time. The KUDU also allows you to cook the charred bok choy at the same time.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment