This season, consider bringing a touch of the Far East to your next barbecue by grilling chicken that has been marinated with flavorful Asian ingredients. Brushing the thickened marinade on during the second half of the grilling process, coats the chicken with a mouthwatering sweet and sticky citrus glaze. And for perfectly grilled chicken, do try my sister Ronnie’s trick which is partially baking the chicken in the oven prior to grilling. Guaranteed succulent chicken every time and best of all, no flare-ups on the grill!
Recipe Adapted from: Marinated Grilled Chicken Legs via
Cooking Light Magazine-June 2005
Yield: 3 to 4 servings
Make Ahead and Storage Tips: chicken may be marinated up to 1 day ahead. Cover and refrigerate. Reheat cooked chicken covered at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months. Marinade may be prepared up to 3 days ahead; cover and refrigerate.