- Chicken legs - 9 pieces
- Chicken ribs - 2 pieces (optional)
- Rice or wine vinegar - 4 Art. spoons
- Soy sauce - 4 items. spoons
- Olive oil - 1 st. a spoon
- Honey - 1 st. a spoon
- Worcestershire sauce - 1 Art. a spoon
- Sauce for barbecue - 2 Art. Spoons (Use your favorite)
Prepare the marinade: 4 tablespoons of vinegar, 4 tablespoons of soy sauce, 1 tablespoon of olive oil. Pour the marinade into the ZIP package. Add chicken and mix well with marinade. Then put a plastic bag with chicken in a saucepan (in case of a leak) and place in the refrigerator for at least 4 hours. For best results, pickle overnight. Charcoal is the key point of the recipe. This gives the chicken a wonderful smoky taste. Prepare the coal (if the purchase is prepared according to the manufacturer's instructions). When the coal is ready to put chicken legs on the barbecue. Close the top cover and cook for 5-10 minutes. Turn the chicken legs over. And close the lid, cook for another 5-10 minutes. After 5-10 minutes, watch for the availability of chicken. The cooking time will vary depending on the meat thickness and the "individuality" of your grill. Usually it takes 45-60 minutes. Prepare the sauce: Mix 1 tbsp. honey, 1 tbsp. Worcestershire sauce and 2 tbsp. barbecue sauce. 10 minutes before the readiness to pour the legs with sauce. After 5 minutes, turn over and pour the other side. Bon Appetit.
Servings: 4-9