Togo – Togo Chicken
This chicken was pretty amazing, the ginger and garlic really worked and the heat from the cayenne pepper was perfect. The grilled onions and fresh sliced tomatoes on the side were a perfect complement to this delicious chicken. This recipe comes together quickly and could easily be a week night week meal that is sure to please everyone. If you are willing to let the chicken marinate overnight it will be even better, but it’s still pretty good marinating for 30 minutes as well.
Ingredients
10 chicken legs (or 5 chicken leg quarters as I used)
2 Tbsp fresh ginger, grated
8 cloves garlic, crushed
2 Tbsp red palm oil
Salt
pepper (and/or cayenne, for heat)
1 onion, cut in thick rings
Serve with sliced tomatoes
Instructions
Mix the ginger, garlic, red palm oil, salt, and pepper(s). Rub over chicken then toss with the onions (the easiest way is to add everything to a gallon ziplock baggie). Let sit at least thirty minutes, but overnight is best. Grill the chicken legs over medium heat (about 450F), until done (you could also roast them in the oven, if desired)
For legs you’re aiming for an internal temperature of 190F. This took about 30 minutes on my grill (turning once halfway). If you make this recipe with chicken breasts, you’re aiming for an internal temperature of 165F. Grill the onion rings towards the end of cooking so as not to burn them.
Marty Made It 