CHILI AND HONEY CHICKEN LEGS
Categories Chicken Poultry Bake Quick & Easy Dinner Honey Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
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
Make and share this Chili and Honey Chicken Legs recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326, Fat 21.4, SaturatedFat 6.1, Cholesterol 103.5, Sodium 716.2, Carbohydrate 6.9, Fiber 1.4, Sugar 4.6, Protein 26.2
SRIRACHA HONEY CHICKEN LEGS
This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.
Provided by Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 15.9 g, Cholesterol 165.8 mg, Fat 28.3 g, Fiber 1 g, Protein 42 g, SaturatedFat 9.9 g, Sodium 1438.5 mg, Sugar 13.4 g
CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA
A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.
HONEY GARLIC CHICKEN LEGS
Make and share this Honey Garlic Chicken Legs recipe from Food.com.
Provided by havent the slightest
Categories Chicken
Time 50m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 395.8, Fat 20.3, SaturatedFat 5.7, Cholesterol 138.6, Sodium 1472.7, Carbohydrate 20, Fiber 0.3, Sugar 18, Protein 33
CHILI CHICKEN
A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.
Provided by Margot McKinney
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g
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