Serve these scrumptious chicken legs with a side of rice.
- Prep time 15 minutes
- Total time 1 hour
- Portion size 4 servings
- 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
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