Guys, you will love this. We are chicken leg lovers and I make them often; this is one of the best recipes that I’ve made! Chicken legs are cheap and everything in the recipe is a whole food, plus it is easy! We all need some easy meals this week while we are preparing to enjoy a holiday weekend.
Sweet and salty chicken legs with a hint of garlic and a sticky gooey outside: what’s not to love? Plan on making these as soon as you get the legs; you’ll thank me later.
Are you all traveling, hosting, staying in town for Turkey Day? We go to my mother-in-law’s for a big extended family dinner and then a gigantic alumni basketball tournament at the high school that lasts all weekend. It’s a lot of fun and on top of all that I’m excited to meet my newest nephew who was born this week. Holidays are the best!
Let me know if you try the recipe. I love feedback. Enjoy!
- 2 1/2 pounds chicken legs
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2-3 cloves garlic, minced
- salt and pepper
Preheat the oven to 350 degrees. Lay the chicken legs out and give them a good sprinkling of salt and pepper on both sides. Put them in a foil-lined baking dish with high sides (the foil is to make clean up easier and is not essential). A high sided sheet pan is the best option because the sides keep everything in but it is big enough that the chicken isn't drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
In a glass measuring cup measure out the honey, soy sauce, and ketchup. Add the minced garlic and stir. If the mixture doesn't combine well microwave it on high for thirty seconds and stir again. Pour the honey mixture over the chicken legs.
Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and rotate it so that the bottom that was in the sauce is now on the top out of the sauce. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.
Notes: Don't forget the napkins because this is a finger lickin' kind of meal.