Teriyaki Chicken Legs

Ingredients

Chicken Legs:
1 dozen chicken legs, about 3 pounds, rinsed and patted dry
Salt and pepper
Olive oil
1 Tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Directions

preheat the oven to 400 degrees F. Season the chicken legs with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the legs in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the legs are cooked through.Meanwhile, combine the Teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the cooked legs into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Comments

Tasty with the game, or perfect for those Patio parties.