Description
Hawaiian-inspired BBQ chicken legs marinated in a bold mix of fermented vinegar, ginger, and toasted coconut. Tossed in a smoky-sweet pineapple glaze that caramelizes into golden-brown perfection, delivering juicy, fall-off-the-bone goodness with every bite.
Ingredients
6 large chicken legs (bone-in, skin-on)
1/4 cup coarse sea salt
3 tbsp desiccated toasted coconut
2 cups fresh pineapple juice
1/3 cup pure maple syrup
2 tbsp apple cider vinegar
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp smoked paprika
2 tbsp vegetable oil (for searing)
Instructions
Combine chicken legs, salt, and coconut in a large bowl, massage to coat evenly. Cover and refrigerate for 1 hour 15 minutes
Preheat cast-iron skillet or grill over medium-high heat (400°F). Sear chicken skin-side down for 8 minutes until golden. Flip and cook 5 minutes
In separate saucepan, reduce pineapple juice by half. Whisk in maple syrup, vinegar, garlic, ginger, and paprika until thickened
Brush glaze onto chicken during last 6 minutes of cooking, turning frequently for even caramelization
Let rest 10 minutes before serving
Notes
For extra glaze adherence, pat chicken dry before searing
Use a candy thermometer to monitor glaze reduction (210°F is ideal)
Affordable substitute: Use caramelized canned pineapple juice for 1/3 of the fresh juice
Traditionally served with taro mash or kinnow melon salad
- Prep Time: 75
- Cook Time: 60
- Category: Dinner
- Method: Searing, Glazing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken leg
- Calories: 420
- Sugar: 25g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 180mg