Grilled chicken legs with ginger sauce - Detailed recipes with photos.

Grilled chicken legs with ginger sauce – detailed cooking recipe. Share with friends: Photo of the dish: Kon Pulos Time: 2 hours. 20 minutes. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

6 chicken legs (1.8 – 2 kg.)
2 tbsp. l ground ginger
Coarse salt and freshly ground pepper
2 l ginger beer
6 bags of black tea
3/4 Art. chopped onions
800 gr. canned diced pulp a tomato
1/4 Art. Dijon mustard
3 tbsp. l worcestershire sauce
1/4 Art. brown sugar
12 sprigs of thyme
120 gr. melt butter

Recipes with similar ingredients: chicken legs, ground ginger, ginger beer, black tea, onions, tomato pulp, Dijon mustard, Worcestershire sauce, brown sugar, thyme

Recipe preparation:

Rinse the legs under water and wipe dry. Mix ground ginger with 2 tbsp. l salt and 1 tsp. pepper. Grate legs half the mixture. Refrigerate the legs in the refrigerator, uncovered, in for 2 hours
Make Ginger Sauce: Pour Ginger Beer into cover a large frying pan and bring to a boil. Reveal and cook with a strong boil until the liquid decreases half, for about 30 minutes. Remove from plate, add tea bags and leave to brew for 10 minutes., by at the end of time, remove the tea bags. Add onions, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return pan on the stove and continue cooking, stirring occasionally, until the sauce will not thicken, approximately 50 minutes Then strain the sauce through a sieve. Thyme sprigs tossed out.
Remove the legs from the refrigerator and leave at room temperature for 30 minutes. Preheat grill to medium temperature.
Spread the legs with a portion of butter and sprinkle with a portion the remaining mixture of ground ginger. Place chicken legs up on the colder side of the grill, cover and cook until they do not fry for about 18 minutes In the middle cooking, pour the legs in butter and sprinkle with a mixture ground ginger. Spread the legs with plenty of ginger sauce. Cover grill the lid and continue cooking, until the thermometer, inserted into the thickest part, will not show 72 ° C, about 20 min., periodically watering the legs with ginger the sauce.
Lubricate the legs with butter again, then turn skin down and place on the hotter side of the grill. Fry not lid until marks appear about 2 minutes Turn the chicken legs at a different angle, in order to to make grid marks and continue to fry for another 2 minutes. Put the legs on a chopping board and leave for 10 minutes. Serve fried chicken legs with leftover ginger the sauce.