Chile Garlic Chicken Legs Recipes

CHILE-GARLIC CHICKEN LEGS

Steps:

• In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
• Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

CHILE-GARLIC CHICKEN LEGS

Steps:

• In a large saucepan, heat oil over medium-high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate. (May need to do this in batches, depending on the size of your saucepan.).
• Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Stir in vinegar, soy sauce, red-pepper flakes, and sugar.
• Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).
• Uncover, raise heat to medium, and cook until sauce is reduced by half, at least 10 minutes.

CHILI AND HONEY CHICKEN LEGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.
• Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
• Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

ROAST CHICKEN LEGS WITH LOTS OF GARLIC

Steps:

• Preheat oven to 325°F. Place chicken in an 13x9" baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
• Roast chicken, rotating pan once, until meat is almost falling off the bone, 75-90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.

GARLIC LIME ROASTED CHICKEN DRUMSTICKS

Steps:

• Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
• Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
• Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.