Description
Moist chicken legs marinated in a sweet, spicy and tangy sauce. Grill or broil the the chicken legs to give it a tangy flavor.
Ingredients
- 2 whole Kiwis, Peeled And Finely Chopped
- ½ cups Low Sodium Soy Sauce
- ¼ cups Rice Wine Vinegar
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Sriracha Sauce
- ¼ whole Onion Finely Minced
- 5 cloves Garlic, Minced
- 1 piece Ginger, 1 Inch Wide, Minced
- 4 whole Chicken Legs
- 2 whole Kiwis, Peeled And Finely Chopped
- ½ cups Low Sodium Soy Sauce
- ¼ cups Rice Wine Vinegar
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Sriracha Sauce
- ¼ whole Onion Finely Minced
- 5 cloves Garlic, Minced
- 1 piece Ginger, 1 Inch Wide, Minced
- 4 whole Chicken Legs
Preparation
In a large plastic bag, mix all the marinade ingredients (everything except the chicken) together. Place the chicken in the bag and mush the marinade around to cover the chicken. Place in fridge for at least 4 hours to overnight. Flip bag over every couple hours.
Preheat oven to 375ºF. Place chicken legs on a aluminum foil baking sheet. Pour marinade over the chicken. Place in oven for 15 minutes.
Remove chicken and preheat broiler. With a turkey baster or spoon, spoon sauce from baking sheet over chicken legs evenly. Place chicken back into the oven under the broiler for 10 minutes.
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