Chili And Honey Chicken Legs Recipes

HONEY GARLIC CHICKEN LEGS

Steps:

• Preheat oven to 350F
• Put chicken legs, skin side up, on a foil covered baking sheet. In a bowl, stir together remaining ingredients. Pour half of this sauce into another bowl and set aside to use as a dipping sauce.
• Brush some of the remaining mixture onto each chicken leg. Bake for 40 minutes or until a thermometer inserted into the drumsticks reads 170F (77C). Brush the chicken legs with sauce every 10 minutes during baking.
• Warm the saved sauce in the microwave for 30-40 seconds on high. Serve as a dipping sauce for the chicken. Serve chicken legs with a salad and rice or potatoes.
• TIP: 8 bone-in chicken thighs can be used instead of 4 chicken legs.

SRIRACHA HONEY CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
• Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
• Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD

Steps:

• In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
• Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F.
• Bake the chicken, covered in foil, for 35 to 45 minutes.
• Meanwhile, preheat the grill to medium high.
• Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
• Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
• In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

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.