Honeyandlimechickenlegs Recipes

HONEY AND LIME CHICKEN LEGS

Steps:

• Mix the honey with the coriander (cilantro) and stir in the lime zest and juice.
• Add the chicken drumsticks and mix well, cover and chill for at least 1 hour.
• Heat the grill (broiler).
• Grill (broil) the chicken drumsticks, turning and brushing frequently with the marinade for about 25 minutes or until cooked through (to check, pierce the drumsticks at its thickest part, next to the bone, the juices should run clear), timing could depend on size of drumsticks too.

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.

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.

HONEYED CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.
• In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce. Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden.