Honey Garlic Chicken Legs Recipes

Steps:

• Preheat oven to 350F
• Put chicken legs, skin side up, on a foil covered baking sheet. In a bowl, stir together remaining ingredients. Pour half of this sauce into another bowl and set aside to use as a dipping sauce.
• Brush some of the remaining mixture onto each chicken leg. Bake for 40 minutes or until a thermometer inserted into the drumsticks reads 170F (77C). Brush the chicken legs with sauce every 10 minutes during baking.
• Warm the saved sauce in the microwave for 30-40 seconds on high. Serve as a dipping sauce for the chicken. Serve chicken legs with a salad and rice or potatoes.
• TIP: 8 bone-in chicken thighs can be used instead of 4 chicken legs.

Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Steps:

• Preheat the oven to 400°F.
• Place the drumsticks on 2 rimmed baking sheets and season with the salt and pepper; bake for 30 minutes.
• Meanwhile, in a medium bowl, combine the honey, garlic, and hot pepper sauce; mix well.
• Remove the drumsticks from the oven and brush with the sauce.
• Bake for 20 to 25 more minutes, or until no pink remains and the juices run clear.

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Steps:

• Heat the oil in a large saute pan, season the chicken with salt and pepper and add to the pan skin-side down. Fry for 6 to 8 minutes until really golden.
• Flip the chicken over and add the garlic, honey, vinegar and soy sauce and bubble for 5 minutes.
• Add the broccoli, sugar snaps and spring onions and cook, stirring to combine, for 6 to 8 minutes more until the chicken is cooked through. Serve sprinkled with coriander leaves and sesame seeds.

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.