Sticky Ginger-Lime Chicken Sticky Ginger-Lime Chicken

Sticky Ginger-Lime Chicken | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

Serve these scrumptious chicken legs with a side of rice.

  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 4 servings

Ingredients

  • 4 skin-on chicken legs (about 1.2 kg)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup liquid honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Asian chili sauce (such as sriracha)
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon sesame seeds , toasted
  • 1 tablespoon chopped fresh chives

Method

Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large bowl, sprinkle chicken with cornstarch; toss to coat. Arrange on prepared pan; sprinkle with salt and pepper. Bake for 30 minutes. 

Meanwhile, in saucepan, whisk together honey, hoisin sauce, water, ginger and chili sauce over medium heat. Cook, stirring frequently, until thickened, 4 to 6 minutes. Remove from heat; stir in lime zest and lime juice. Reserving one-third of the glaze; set aside.

Remove chicken from oven; brush with one-third of the glaze. Bake for 5 minutes. Brush with remaining glaze. Bake until instant-read thermometer inserted in thickest part of leg reads 165°F and juices run clear when pierced, 5 to 10 minutes. Remove from oven; using clean brush, brush with reserved glaze. Let stand for 10 minutes. Sprinkle with sesame seeds and chives. 

 

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 420
  • Sugars 20 g
  • Protein 40 g
  • Calories 427
  • Total fat 19 g
  • Potassium 383 mg
  • Cholesterol 135 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g
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Sticky Ginger-Lime Chicken

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