Grilled Chicken Thigh

Grilled Chicken Thigh

This succulent deboned chicken legs recipe delivers restaurant-quality flavor right at home! The secret lies in the overnight marinade with seasoning A, ensuring every bite is infused with deep, savory notes. Perfectly pan-seared with crispy golden skin (pro tip: score the meat for extra flavor and to prevent shrinkage), the chicken cooks to juicy perfection. A masterful blend of seasoning B creates an aromatic base, while the finishing touch of a glossy, thickened sauce elevates the dish. A few drops of bright lemon juice cut through the richness, balancing the flavors beautifully. Ideal for weeknight dinners or special occasions, this recipe guarantees tender, flavorful chicken with a luxurious sauce that’s irresistible. Serve it over rice or noodles to soak up every last drop of the delicious glaze!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Chicken legs
3 pieces (450g)

The aromatics

🧅
Oil
1 tbsp
🧅
Water
1/2 cup (120ml)
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Cornstarch
1 tbsp
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Lemon juice
1 tbsp

The sauce & seasonings

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Soy sauce
2 tbsp
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Honey
1 tbsp
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Salt
1/2 tsp
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Black pepper
1/2 tsp
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Onion powder
1/2 tsp
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Garlic powder
1/2 tsp
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Fresh ginger
5g (1 small piece)
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Fresh garlic
3g (1 clove)

Instructions

1. Step 1

Step 1
Debone the chicken legs and marinate them with seasoning A the night before.

2. Step 2

Step 2
Mix all the seasonings in seasoning B well, using a regular tablespoon.

3. Step 3

Step 3
Heat a little oil in the pot, and when it reaches 70% heat, add the chicken legs with the skin side down (you can make a few cuts on the meat beforehand to make it more flavorful and prevent shrinkage).

4. Step 4

Step 4
After one side is cooked, flip to the other side and cook until 50% done.

5. Step 5

Step 5
Add an appropriate amount of water, bring to a boil over high heat, then reduce the heat to cook until done (you can check with chopsticks, if it can be easily pierced, it is done).

6. Step 6

Step 6
Remove the cooked chicken from the pot, cut it open, and place it on a plate. Use water starch to thicken the sauce in the pot, and pour it over the chicken. Finally, you can add a few drops of lemon juice to enhance the flavor.

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