Pearl River BBQ’d Chicken
Ingredients:
4 Chicken leg quarters.
Salt & Pepper
Sauce
2 Tblsp hoisin sauce
2 Tblsp cider vinegar
2 Tblsp dijon mustard
2 Tsp soy sauce
2 Tsp peanut oil
ground pepper
Method:
-Season chicken on both sides with salt & pepper.
-Whisk all sauce ingredients together in a bowl and set aside.
Grill chicken over direct medium heat until golden brown, about 10-12 minutes. Turn occasionally and move around grill for even cooking.
Move chicken to indirect heat and cook for about 10 minutes more with the lid closed.
Start brushing both sides with the sauce, turning occasionally and continuing to brush on sauce until chicken is fully cooked.
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Video Transcript - click here
Hi, everyone. Welcome to Le Gourmet.TV. So, our friends over at Homegrown, Ontario have sent us over these fresh locally grown chicken legs with the thighs and the backs attached, and we’re going to do an Asian inspired grill recipe. So, the first thing we need to do is just salt and pepper these, a little bit of fresh salt and pepper, turn them over and we’ll get both sides and a little bit of salt and pepper on this side as well. And also with these, if there is a little extra flap of skin or flap of fat, cut that off. You don’t really need it. Okay. So, we’re going to let that sit for 10-15 minutes while we mix up some sauce.
So into this bowl, we’re going to put some Dijon mustard. Now, I’m using a full grain, whole grain Dijon mustard, you can use whatever your taste is or whatever you have in the fridge. And to this, I’m going to add some hoisin sauce. So a couple tablespoons of hoisin sauce. Then we’re going to put in some apple cider vinegar. So, a couple of tablespoons of some peanut oil and soy sauce. So, we’re just going to whisk these together. It really doesn’t take much to mix this up and that’s it.
So, I’ve already prepped the German grill. I’ve got a two-zone fire going, medium-high at the front and indirect at the back. And to this, I’m going to add some wood chips. These are apple chips, I’ve had them soaking in water and I’m just going to put them on the indirect side. So I got the wood chips on the indirect side and we’re just going to let that start to smoke so the chips are just starting to smoke. So, we’re going to put our chicken over direct heat to start it. We wanna get it brown all over. You wanna cook it with the lid down as much as possible, but still watch over it really closely because you don’t’ want it to flare up and burn like it pretty much is already. So at this point, our chicken is pretty much cooked through, we’re just down to the final little bit. So, we’re going to move them off to indirect heat, but for this final bit of cooking, we’re going to baste them with the sauce we made. You don’t want to put the sauce on too early because it will burn. So, we’re going to close the lid, we’re going to watch them really closely and over the next 5 minutes, we’re going to baste it 3 or 4 times on both sides and it will be done.
There you have it, an Asian Inspired Chicken Recipe. The flavour here is really great. And you know, this is a great backyard barbecue idea. Serve this with your favourite grilled vegetables, serve it with mashed potatoes, serve it over rice, anyway you want it; make this recipe your own.
And if you need this recipe, and you’re watching over Le Gourmet.TV, click on the video, a new page will open and the recipe will be there. And if you’re watching on one of the other services, come on back to Le Gourmet.TV and get this recipe and lots more.
Thanks for stopping by. Hope to see you soon.
So into this bowl, we’re going to put some Dijon mustard. Now, I’m using a full grain, whole grain Dijon mustard, you can use whatever your taste is or whatever you have in the fridge. And to this, I’m going to add some hoisin sauce. So a couple tablespoons of hoisin sauce. Then we’re going to put in some apple cider vinegar. So, a couple of tablespoons of some peanut oil and soy sauce. So, we’re just going to whisk these together. It really doesn’t take much to mix this up and that’s it.
So, I’ve already prepped the German grill. I’ve got a two-zone fire going, medium-high at the front and indirect at the back. And to this, I’m going to add some wood chips. These are apple chips, I’ve had them soaking in water and I’m just going to put them on the indirect side. So I got the wood chips on the indirect side and we’re just going to let that start to smoke so the chips are just starting to smoke. So, we’re going to put our chicken over direct heat to start it. We wanna get it brown all over. You wanna cook it with the lid down as much as possible, but still watch over it really closely because you don’t’ want it to flare up and burn like it pretty much is already. So at this point, our chicken is pretty much cooked through, we’re just down to the final little bit. So, we’re going to move them off to indirect heat, but for this final bit of cooking, we’re going to baste them with the sauce we made. You don’t want to put the sauce on too early because it will burn. So, we’re going to close the lid, we’re going to watch them really closely and over the next 5 minutes, we’re going to baste it 3 or 4 times on both sides and it will be done.
There you have it, an Asian Inspired Chicken Recipe. The flavour here is really great. And you know, this is a great backyard barbecue idea. Serve this with your favourite grilled vegetables, serve it with mashed potatoes, serve it over rice, anyway you want it; make this recipe your own.
And if you need this recipe, and you’re watching over Le Gourmet.TV, click on the video, a new page will open and the recipe will be there. And if you’re watching on one of the other services, come on back to Le Gourmet.TV and get this recipe and lots more.
Thanks for stopping by. Hope to see you soon.
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