For this Chinese-inspired take on cookout chicken, leg quarters are brushed with a simple glaze of soy sauce and sugar while grilling. The bird’s crackly, burnished skin is the perfect partner to rice salad with broccoli and thin-sliced radishes.

Soy-Glazed Chicken with Rice Salad

CAL/SERV: 565

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 0 MINS

INGREDIENTS

• 3/4 c. long-grain white rice
• 1 1/4 c. water
• 3 tbsp. lower-sodium soy sauce
• 2 tbsp. sugar
• 2 tbsp. cider vinegar
• 2 tsp. cider vinegar
• 4 chicken-leg quarters
• salt
• Pepper
• 2 tbsp. light mayonnaise
• 1 tbsp. vegetable oil
• 1 tsp. Hot pepper sauce
• 10 oz. frozen cut broccoli
• 5 radishes
• 1/2 small red onion

DIRECTIONS

1. Prepare grill for direct grilling on medium.
2. In 2-quart saucepan, heat rice and water to boiling on high. Reduce heat to maintain simmer; cover and cook 20 minutes. Remove from heat. Let stand 5 minutes, covered. Fluff with fork; cool completely.
3. Meanwhile, in 1-quart saucepan, heat soy sauce, sugar, and 2 teaspoons vinegar to simmering on medium-high, stirring. Reduce heat to simmer 1 to 2 minutes or until slightly reduced.
4. Sprinkle chicken with 1/4 teaspoon pepper; grill, covered, 25 minutes, turning over once. Brush soy mixture over chicken; grill, uncovered, 5 to 6 minutes, until instant-read thermometer inserted in thickest part reads 165 degrees F, turning and brushing with soy mixture frequently.
5. In large bowl, whisk mayonnaise, remaining 2 tablespoons vinegar, oil, hot sauce, and 1/4 teaspoon salt until blended. Add broccoli, radishes, red onion, and cooled rice; stir to combine. Serve alongside chicken.

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