These Sweet Chili and Ginger Chicken Legs are so full of flavor thanks to the use of sweet chili sauce, but they weren't too hot for the kids. The addition of ginger and soy sauce really gives these baked chicken drumsticks a great Asian flavor profile.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 9drumsticks (makes sauce for 2 to 2 1/2 pounds of chicken legs)
Mix all of the ingredients in a medium bowl or 4-cup glass measuring cup, and whisk together to combine.
To Cook in the Slow Cooker:
Place all of the chicken legs in the bottom of a slow cooker. Salt and pepper the chicken, flip it over, and salt and pepper the other side. Pour the sauce over the chicken legs. Slow cook on low for 6 hour or on high for 4 hours, until the largest piece of chicken registers 165 degrees on an instant read thermometer.
To Bake:
Place all of the chicken legs in the bottom of a 9x13 inch baking dish. You may want to line the dish with foil for easier clean up. Salt and pepper the chicken, flip it over, and salt and pepper the other side. Pour the sauce over the chicken legs. Bake at 375 degrees for 45 minute to one hour, until the largest piece of chicken registers 165 degrees on an instant read thermometer.
To Slow Bake in a Dutch Oven:
Place all of the chicken legs in the bottom of your Dutch oven. Salt and pepper the chicken, flip it over, and salt and pepper the other side. Pour the sauce over the chicken legs. Bake, with the lid on, at 250 degrees for 2 1/2 to 3 hours, until the largest piece of chicken registers 165 degrees on an instant read thermometer. If you want the outside of the chicken to char a bit, you can take the lid off the Dutch oven, turn the oven up to 400 degree, and bake for an additional 10-15 minutes.