Slow-grilled chicken leg with dill sauce
Tender chicken legs marinated in a spicy buttermilk glaze, slow-grilled to perfection and served with a creamy dill sauce for an irresistible flavour.
Preparation
Step 1
2 chicken legs – 150 ml buttermilk – 2 garlic cloves, chopped – 1 tsp smoked paprika powder – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp olive oil
Mix the buttermilk, chopped garlic, paprika powder, Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce in a bowl. Add the chicken legs, ensuring they are completely coated. Cover and leave to marinate for at least 2 hours or overnight for the best results. Preheat the grill to medium heat. Remove the chicken from the marinade and let the excess drip off. Brush the chicken with the olive oil. Place the chicken legs on the grill and cook for 30-40 minutes, turning occasionally, until the core temperature reaches 75 °C and the skin is crispy and charred.
Step 2
120 g Greek yoghurt – 1 tbsp chopped fresh dill – 1 tsp lemon juice – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 10 g fresh dill, for garnish
Combine the Greek yoghurt, chopped dill, lemon juice and Kikkoman Soy Sauce in a small bowl. Mix well and season to taste. Once the chicken is cooked through, remove it from the grill and let it stand for a few minutes. Serve the grilled chicken legs with a dollop of dill sauce and garnish with the fresh dill.
Tip:
This dish goes well with a fresh baguette or flatbread/pita bread.
Recipe-ID: 1441
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2 chicken legs – 150 ml buttermilk – 2 garlic cloves, chopped – 1 tsp smoked paprika powder – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp olive oil
Mix the buttermilk, chopped garlic, paprika powder, Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce in a bowl. Add the chicken legs, ensuring they are completely coated. Cover and leave to marinate for at least 2 hours or overnight for the best results. Preheat the grill to medium heat. Remove the chicken from the marinade and let the excess drip off. Brush the chicken with the olive oil. Place the chicken legs on the grill and cook for 30-40 minutes, turning occasionally, until the core temperature reaches 75 °C and the skin is crispy and charred.
120 g Greek yoghurt – 1 tbsp chopped fresh dill – 1 tsp lemon juice – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 10 g fresh dill, for garnish
Combine the Greek yoghurt, chopped dill, lemon juice and Kikkoman Soy Sauce in a small bowl. Mix well and season to taste. Once the chicken is cooked through, remove it from the grill and let it stand for a few minutes. Serve the grilled chicken legs with a dollop of dill sauce and garnish with the fresh dill.
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