Chinese Food

Grilling chicken feet might not be the most conventional dish on many Westerners’ culinary radar, but in various Asian cuisines, especially in China, Vietnam, and Korea, they are a beloved delicacy. Known for their unique texture and rich, gelatinous flavor, grilled chicken feet can be an exciting addition to your grilling repertoire. Whether you’re hosting a party and want to impress your guests with something unconventional or simply looking to expand your culinary horizons, learning how to make grilled chicken feet can be both a fun and rewarding experience.

In this comprehensive guide, we’ll walk you through the entire process, from sourcing and preparing the chicken feet to grilling and seasoning them to perfection. By the end, you’ll have a delicious plate of grilled chicken feet that are sure to become a staple at your next gathering.

Section 1: Sourcing and Preparing the Chicken Feet

1 Sourcing Fresh Chicken Feet

The first step in making grilled chicken feet is sourcing fresh, high-quality chicken feet. Ideally, you should look for chicken feet from a reputable butcher or grocery store that specializes in Asian ingredients. Fresh chicken feet should have a clean, slightly pinkish hue and should not have an overly strong odor.

If you’re unable to find fresh chicken feet, frozen ones are also an acceptable alternative. Just make sure to thaw them properly before proceeding with the preparation.

2 Cleaning the Chicken Feet

Cleaning chicken feet is crucial to ensure that your final dish is both safe to eat and free of any unwanted impurities. Here’s how to do it:

1. Rinse Thoroughly: Start by rinsing the chicken feet under cold running water to remove any surface dirt or debris.

2. Trim Nails: Use a sharp pair of scissors or kitchen shears to trim off the sharp nails at the end of each toe. This not only makes the chicken feet more pleasant to eat but also reduces the risk of injury.

3. Remove Excess Skin and Fat: Carefully peel off any excess skin or fat that may be attached to the chicken feet. This step is not always necessary, but it can help to improve the overall appearance and texture of the final dish.

4. Inspect Carefully: Take a close look at each chicken foot to ensure that there are no remaining feathers, scales, or other unwanted bits.

5. Rinse Again: Once you’ve finished cleaning, rinse the chicken feet once more under cold running water to ensure that they are completely clean.

3 Soaking and Blanching

Soaking and blanching the chicken feet helps to remove any remaining blood, impurities, and unwanted odors, while also making them easier to cook through evenly on the grill.

1. Soak in Cold Water: Place the cleaned chicken feet in a large bowl of cold water and let them soak for about 30 minutes. This helps to draw out any remaining blood and impurities.

2. Blanch in Boiling Water: Drain the soaked chicken feet and fill a large pot with water. Bring the water to a rolling boil and add the chicken feet. Blanch them for about 3-5 minutes, or until the water starts to turn slightly pinkish and foamy.

3. Remove and Rinse: Use a slotted spoon or strainer to remove the chicken feet from the boiling water and rinse them under cold running water to stop the cooking process. This also helps to wash away any remaining impurities.

   

Section 2: Marinating the Chicken Feet

Marinating the chicken feet is a crucial step in developing flavor and ensuring that they are juicy and tender when grilled. Here are a few different marinade options to choose from:

1 Basic Marinade

For a simple yet flavorful marinade, combine the following ingredients in a large bowl:

• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon five-spice powder (optional)

Add the cleaned and blanched chicken feet to the marinade, ensuring that they are fully submerged. Cover the bowl with plastic wrap or transfer the marinade and chicken feet to a large, resealable plastic bag. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor development.

2 Spicy Marinade

For those who prefer a bit of heat, try this spicy marinade:

• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean chili paste) or sriracha sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/2 teaspoon black pepper
• Juice of 1 lime

Combine all the ingredients in a large bowl and follow the same marinating instructions as above.

3 Tangy Marinade

For a tangy, refreshing flavor, try this marinade:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/2 teaspoon black pepper
• Zest and juice of 1 lemon

Again, combine all the ingredients in a large bowl and marinate the chicken feet as instructed.

Section 3: Preparing for the Grill

Once the chicken feet have finished marinating, it’s time to prepare them for the grill. Here are a few tips to ensure success:

1 Pat Dry

Before placing the chicken feet on the grill, make sure to pat them dry with paper towels. This helps to prevent flare-ups and ensures that the marinade caramelizes nicely on the surface of the chicken feet.

2 Preheat the Grill

Preheat your grill to medium-high heat. If you’re using a charcoal grill, set it up for indirect grilling by placing the coals on one side and leaving the other side coal-free. This allows you to cook the chicken feet slowly and evenly without burning them.

3 Oil the Grates

To prevent the chicken feet from sticking to the grill grates, oil them lightly with a neutral oil, such as vegetable or canola oil. You can use a paper towel dipped in oil and held with tongs to do this, or simply brush the grates with a silicone basting brush.

Section 4: Grilling the Chicken Feet

Now it’s time to grill the chicken feet. Here’s how to do it:

1 Arrange on the Grill

Place the chicken feet on the grill grates, making sure to leave a bit of space between each one to prevent them from sticking together. If you’re using a charcoal grill, place them on the side without coals to cook indirectly.

2 Grill with Indirect Heat

Cook the chicken feet with indirect heat, with the grill lid closed, for about 20-25 minutes on each side. This slow, even cooking process helps to render out any excess fat and ensures that the chicken feet are tender and juicy.

3 Finish with Direct Heat

Once the chicken feet have cooked through and are tender, move them to the direct heat side of the grill (if you’re using a charcoal grill) or increase the heat on your gas grill to high. Grill for an additional 2-3 minutes on each side, or until the skin is nicely browned and caramelized.

Section 5: Finishing and Serving

Once the chicken feet are grilled to perfection, it’s time to finish them and serve. Here are a few ideas to elevate your dish:

1 Brush with Sauce

While the chicken feet are still hot, brush them with a bit of your favorite barbecue sauce, honey, or a mixture of soy sauce and sesame oil. This adds an extra layer of flavor and helps to create a glossy, appetizing finish.

2 Garnish

Sprinkle the grilled chicken feet with a bit of chopped fresh herbs, such as cilantro, parsley, or scallions. You can also add a squeeze of lime juice for a refreshing, tangy kick.

3 Serve with Sides

Grilled chicken feet can be served as an appetizer or a main dish, depending on your preference. Pair them with sides such as grilled vegetables, rice, or noodles to create a complete meal.

Section 6: Tips and Tricks for Perfect Grilled Chicken Feet

Here are a few additional tips to help you make the best grilled chicken feet possible:

• Use Fresh Ingredients: Always use fresh, high-quality ingredients for the marinade to ensure maximum flavor.
• Marinate Longer: If time allows, marinate the