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| Shanghai-shire Chicken Legs |
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| 4 |
chicken leg quarters, skin on |
| 1/4 cup (50 mL) |
Lea & Perrins Worcestershire sauce |
| 1/2 cup (125 mL) |
HP Sauce, Original |
| 1 tbsp (15 mL) |
each brown sugar and lemon juice |
| 2 tsp (10 mL) |
each minced ginger and toasted sesame oil |
| 1 |
garlic clove, minced |
| 1 tsp (5 mL) |
Chinese five-spice powder or ground cinnamon |
| 1/2 tsp (2 mL) |
each salt and pepper |
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Snipped chives |
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| Preheat 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 five-spice powder in a microwave-safe bowl. Heat on high for 2 minutes, stopping to stir twice, or until hot and bubbly. Reserve. |
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| 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 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 165 ºF (74 ºC). |
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| Twist 1 |
For a lower fat dish, remove the skin before grilling. |
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Per Serving: 333 calories, 21 g fat, 33 g protein, 11 g carbs, 1 g fibre, 987 mg sodium.
Excellent source of niacin and zinc. |
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