Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peking Glazed Chicken Legs Recipe
    Lost? Site Map

    Peking Glazed Chicken Legs

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    gailanng's Note:

    Prep time is for overnight marinading.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Basting Sauce

    Directions:

    1. 1
      Wash and dry chicken legs. Place chicken legs in a non-metallic dish or resealable plastic bag. To make marinade, place marinade ingredients in a 2-cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight.
    2. 2
      To make basting sauce, place sauce ingredients in a 2-cup measuring cup and stir until well combined; set aside.
    3. 3
      Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6 inches from source of heat.
    4. 4
      Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning.

    Ratings & Reviews:

    • on March 17, 2011

      55

      This was the best chicken I've made in a while! I didn't have everything on hand so I used fresh ginger and garlic granules in the marinade. In the basting sauce I subbed barbeque sauce for the ketchup and added a bit of crushed red pepper. I used chicken thighs and baked them for an hour, adding basting sauce at 45 and 55 minutes. The marinade complimented the basting sauce perfectly! Thanks Gailanng!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Peking Glazed Chicken Legs

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.1
     
    Calories from Fat 377
    51%
    Total Fat 41.9 g
    64%
    Saturated Fat 9.6 g
    48%
    Cholesterol 189.0 mg
    63%
    Sodium 2093.5 mg
    87%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 0.9 g
    3%
    Sugars 37.4 g
    149%
    Protein 44.9 g
    89%

    The following items or measurements are not included:

    rice wine vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes