Honey Glazed Chicken Legs

Yum. This recipe is one of those that when you make it, you crave it again the next day and the next and the next. Tender, juicy chicken seasoned with a honey barbecue-like sauce. Melt in your mouth tender. I served it with steamed frozen green beans and these garlic smashed potatoes and it was the perfect combination. Seriously, make this dish. It's out of this world good. Enough said.


Honey Glazed Chicken Legs
Printable Recipe

*Serves 4-5 people

*This dish can be put together ahead of time. Just follow the steps to put it together and instead of baking immediately, let the chicken legs marinate in the sauce for up to 24 hours before baking. When ready to bake, rotate each chicken leg and bake as directed in the instructions.

INGREDIENTS:
2-1/2 lbs. chicken legs
3/4 Cup honey
1/2 Cup soy sauce
1/4 Cup ketchup
2-3 cloves garlic, minced
salt and pepper

Preheat oven to 350 F. Sprinkle chicken legs with salt and pepper on all sides. Put them in a foil-lined baking dish with high sides (foil is optional, but nice for easy clean-up). Measure honey in glass measuring cup and microwave for 30 seconds. This will soften the honey and make it easier to combine in the next step. Add soy sauce, ketchup and minced garlic and stir well. Pour sauce over chicken legs. Bake at 350 for 45 minutes. Remove from oven and rotate each leg so that saucy side is up. Return chicken to oven. Increase oven temperature to 425 and bake for an additional 15 minutes or until sauce is bubbly and starts to caramelize on the chicken. Remove chicken from oven and let rest 5 minutes before serving.

Recipe Source: Slightly adapted from Bless this Mess

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more