Grilled Black Garlic & Soy Sauce Chicken Quarters
The flavor punch from the black garlic pairs so well with the umami-packed soy and oyster sauces. Together with a splash of Mirin sauce and Sake makes this dish a little boozy as well. I served this meal with grilled baby bok choy with an amazing sweet spicy sauce with just the right amount of tang and just on the edge of being too spicy. With a Red Cabbage & Cucumber salad with a rice vinegar dressing made this meal fit for a special occasion or any night of the week. (please see notes below for recipes for the side dishes)
Ingredients
- 4 chicken leg quarters, bone-in
Soy Sauce Marinade
- 4 cloves black garlic, minced
- 2 cloves white garlic, minced
- 2 tbsp soy sauce
- 1 tbsp Mirin sauce
- 1 tbsp Sake
Basting Sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp Mirin sauce
- 1 tbsp Sake
- 1 tsp sugar
- ½ tsp white pepper
Instructions
Prepare Chicken & Marinade
- Cut 2 slits (2" long, not too deep) on the back side of the chicken leg, to let marinade permeate through the meat.
- Combine all ingredients for marinade, stir to mix, and place in bowl or zip-lock back with chicken. Let rest in fridge for at least 24 hours. Remove from fridge at least 30 minutes prior to grilling.
Prepare Basting Sauce
- Combine all ingredients for sauce, stir to mix, and set aside.
Prepare Grill
- Preheat grill to 450°F.
- Add chicken quarters, skin side down, and flip after 10 minutes. Continue flipping the chicken every 10 minutes or so (watch for any flare-ups). Baste the chicken during the last 10 minutes of cooking time with the prepared basting sauce (both sides of chicken), and continue grilling until internal temperature is 165°F. Let chicken rest for a couple of minutes, and enjoy!
Notes
Side dishes:
Grilled Baby Bok Choy with Ginger Chili Sauce
Red Cabbage & Cucumber Salad
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