Try this easy recipe for baked chicken legs with a ginger-soy glaze made with honey and butter. It will turn out great every time.
– ▢3 pounds (1.35 kg) bone-in, skin-on chicken thighs, (about 6 large thighs)– ▢2 shallots (or ½ red onion), peeled and cut into quarter– ▢⅓ cup (80 ml) soy sauce or tamari sauce– ▢1 tablespoon (15 g) freshly grated ginger– ▢1 tablespoon (15 ml) fresh lemon juice– ▢1 garlic clove, grated or finely chopped– ▢½ teaspoon cayenne pepper– ▢2 tablespoons (30 ml) honey– ▢1 tablespoon (15 6) butter or ghee, optional– ▢¼ cup (30 g) chopped green onion top
INGREDIENTS
Warm the oven up to 425 degrees. Use a paper towel to dry the chicken legs.
INSTRUCTIONS
STEP 1
Spray cooking spray on a shallow baking pan or baking sheet with a rim, or cover it with a sheet of parchment paper. Place the chicken in the pan and wrap the quartered shallots around it.
STEP 2
A small bowl holds the soy sauce, ginger, lemon juice, garlic, and pepper. It is mixed with a whisk.
STEP 3
To coat both sides of the legs, pour the sauce over them and turn them over. The skin-side should now be facing up. Before baking, the chicken can be marinated in the fridge for up to 24 hours.
STEP 4
It should be baked for 30 to 35 minutes, or until the skin is golden brown and puffed up. Take the pan out of the oven.
STEP 5
Be careful when you pour the pan juices into a small pot. Add the honey and butter and stir them in.
STEP 6
Bring to a boil and cook for 5 minutes, until it's cut in half. Keep an eye on it and lower the heat a bit if it starts to boil over.
STEP 7
After the sauce has been boiled down, add the chicken legs back to the oven and bake for five more minutes. Put the green onion on top of the chicken and serve.