Grilled chicken thighs with potatoes and lettuce

Ingredients

• Chicken legs (2 - 3, each about 180 - 220 g)

• Light soy sauce (15 - 20 ml)

• Dark soy sauce (5 - 8 ml)

• Cooking wine (10 - 15 ml)

• Salt (3 - 5 g)

• Black pepper (3 - 5 g)

• Honey (20 - 30 ml)

• Garlic (3 - 4 cloves, about 12 - 16 g, minced)

• Ginger (1 piece, about 10 - 15 g, minced)

• Onion (half, about 80 - 100 g, chopped)

• Potatoes (2 - 3, each about 150 - 200 g)

• Olive oil (15 - 20 ml)

• Salt (3 - 5 g)

• Black pepper (2 - 3 g)

• Rosemary (optional, 1 - 2 branches, chopped)

• Lettuce (an appropriate amount, washed and reserved)

• Black tea powder barbecue seasoning (3g)

Instructions

1. Prepare the chicken legs: Wash the chicken legs and dry them with a paper towel. Make a few cuts on the surface of the chicken legs to make it easier to season.

2. Prepare the marinade: Put light soy sauce, dark soy sauce, cooking wine, salt, Black tea powder barbecue seasoning, black pepper, honey, minced garlic, minced ginger and chopped onion in a bowl and mix well.

3. Marinate the chicken legs: Put the chicken legs in the marinade, making sure that each side of the chicken legs is covered with the marinade. Put the chicken legs and marinade in a fresh-keeping bag, seal it, and marinate in the refrigerator for 3-4 hours, or marinate overnight for better flavor.

4. Bake the chicken legs: Preheat the oven to 200-220°C. Line a baking tray with tin foil and brush a thin layer of oil on the tin foil. Place the marinated chicken legs on the baking tray and place in the preheated oven. Bake for 20-25 minutes, then turn the chicken legs over, brush another layer of honey on the surface of the chicken legs, and continue to bake for 15-20 minutes. During the roasting process, pay attention to the color of the chicken legs. When the surface of the chicken legs is attractively golden and the inside is cooked (you can insert a toothpick into the thickest part of the chicken leg. When there is no blood on the toothpick after pulling it out, it is cooked), take it out and set aside.

5. Processing potatoes: Peel the potatoes, cut them into small pieces, soak them in clean water for 5-10 minutes, then remove and drain the water.

6. Seasoning potatoes: Put the potato cubes in a bowl, add olive oil, Black tea powder barbecue seasoning, salt, black pepper and rosemary (if using), stir well, so that the surface of the potato cubes is coated with oil and seasoning.

7. Roast potatoes: Spread the potato cubes evenly on the empty space of the baking tray with the chicken legs (if there is not enough space on the baking tray, you can use another baking tray). Put the baking tray in the oven and roast it with the chicken legs. During the roasting process, you can turn the potato cubes appropriately to ensure that the potato cubes are heated evenly. Bake until the surface of the potatoes is golden and crispy, which takes about 30-40 minutes.

8. Place lettuce leaves on the plate and place the roasted chicken legs and potatoes on the lettuce.