The Hubster loves chicken legs. Loves them. If he was stuck on a deserted island, with only three choices for food, chicken legs would be one of them. When I cook chicken legs for him, the Hubster rips into them like I imagine a T-rex would. I don’t hear much out of him, except for the occasional grunt, until the meal is finished. And let me tell you, he polishes off those chicken legs like a pro.
Barbequed chicken legs. Buffalo Chicken Legs. Chicken Legs Piccata. Simple Summer Seasoning Chicken Legs. You name the flavor, he’ll eat that on chicken legs. So I’m always dreaming up new ideas for flavoring. One thing that I know for sure, the Hubster loves his Chinese food as much as he loves anything that has a kick of spice to it. So, I looked back over my recipe for Soy-free Chicken Teriyaki Stir-Fry, and a new marinade idea was born.
Sweet, savory, and spicy? No problem!
Siracha sauce, ginger, honey, and garlic contribute to the smashing taste of this marinade. Mix everything in a bowl and marinade your chicken legs (breasts, thighs, whatever part of the chicken you choose) for anywhere from 2 hours to a whole day (24 hours).
Recently, a co-worker told me about using an olive oil-sprayed cooling tray to ensure that the chicken legs would turn nice and crisp without sticking to aluminum foil liners or to pans. Basically, you line your baking sheet with aluminum oil, then place the cooling rack on top. Spray down, and arrange the chicken legs on the cooling rack so that there’s ample space between them to cook. I thought this was a genius idea! I tried it, and it worked really well.
This recipe also works great for grilling. If you use it to marinade chicken breasts, add two TBSP of olive oil to the marinade mix.
The chicken legs were cooked in a 400°F oven for 25 minutes. Then, I rotated them and cooked for another 20 minutes until the chicken legs were done. (Internal temperature on a meat thermometer should be 165° or higher for a done chicken leg.)
We served the chicken legs with a simple balsamic vinger and olive oil spinach salad. They were delicious! The complex layers of flavor in the chicken complimented the simple salad perfectly.
Give this marinade a try! Your taste buds will thank you for it.
- 6-8 Chicken Legs (Preferably from Pasture-Raised Chicken)
- 1/4 cup Siracha Sauce
- 1/8 cup Coconut Aminos (or Soy Sauce if not allergic or following paleo diet)
- 1/8 cup Local Honey
- 4-6 Cloves of Garlic, minced
- 2 TBSP Orange Juice from organic oranges
- 1 1/2 tsp - 1 TBSP Fresh Grated Ginger (Depends on how much ginger you like)
- 1/4 tsp Sea Salt
- 1/4 tsp Fish Sauce (Optional)
- 1 tsp Worchestershire Sauce (Optional)
- Olive Oil
- In a bowl, mix together all of your ingredients. Place your chicken in a ziplock bag. Add the mixture, seal shut, and marinade in the refrigerator 2-24 hours. The longer you marinade, the tastier the chicken is! (I would also suggest injecting some of the marinade into the chicken with a flavor injector, if you have one.)
- Preheat oven 400°F.
- Line a baking sheet with aluminum foil. Place a cooling rack over top and spray down the rack and baking sheet with olive oil. (The cooling rack is optional. Chicken can be place straight onto the olive oil-sprayed aluminum foil.)
- Cook in the oven for 25 minutes. Pull out and rotate the chicken. Cook for 20 minutes longer.
- Serve the delicious, caramelized crispiness with a salad!
© Julie Marie Pierpont and Death Defying Diet 2013-Present