About this recipe:This chicken dish, is simple to make and tastes absolutely fabulous. Chicken legs are marinated in a teriyaki sauce and beer, then grilled on the barbecue. Serve with freshly cooked rice, if desired.
4 tablespoons dark brown soft sugar
4 tablespoons sea salt
4 tablespoons paprika
2 tablespoons ground black pepper
1/4 teaspoon cayenne pepper
250ml teriyaki sauce
4 tablespoons vegetable oil
10 chicken legs
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Stir the beer, sugar, salt, paprika, pepper, cayenne and teriyaki marinade together in a bowl.
Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in the fridge for 1 hour.
Preheat barbecue for medium heat and lightly oil the cooking grate.
Remove the chicken from the marinade and shake off any excess. Discard remaining marinade.
Grill the chicken on the preheated barbecue until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 82 degrees C.