TERIYAKI CHICKEN FEET
INGREDIENTS
3 kg of chicken feet and breast with skin, rinsed in cold water
Sauce Ingredients:
(1 cup of sauce)
– ¼ cup of soy sauce
– 1 cup of water
– 5-6 tablespoons of brown sugar
– 1-2 tablespoons of honey
– 1 clove of garlic, finely chopped
– ½ teaspoon of powdered ginger or 1-2 teaspoons of finely chopped fresh ginger
– 2 tablespoons of cornstarch dissolved in ¼ cup of cold water
STEP BY STEP
1. Prepare the Kamado Argentino for grilling (170 / 190°C). Let the kamado heat up for 20 to 30 minutes. Use the cooking system with both halves of the stone or with its heat deflector.
2. Make the sauce reduction and marinate the chicken for 2-6 hours.
3. Place the chicken feet and breasts on the grill, skin side down, over medium heat (180°C).
4. Turn the chicken breasts once after 4-6 minutes. Grill for another 4-6 minutes until the chicken is opaque on the skin but tender inside. Close the air intake completely to lower the temperature of the equipment.
For the Sauce:
1. Simply mix all the sauce ingredients and bring to a boil over medium heat.
2. Let it boil for a few minutes, stirring until the sauce thickens.
3. Add water if it becomes too thick.