Baked Chicken Legs

Bubbling hot and saucy, this baked chicken legs recipe is better than anything in a restaurant, thanks to the succulent marinade. Serve it over fluffy rice.

Key Ingredients for the Marinade

There are only a handful of ingredients in this sweet and spicy chicken marinade. Here is what you’ll need before you get cooking:

• Honey: This is a natural sweetener that is actually good for your blood sugar.
• Whole Grain Mustard: When you use the kind with the seeds in it, you are eating more fiber and getting much more depth of flavor.
• Soy Sauce: This gives the chicken a deep umami flavor.
• Yellow Curry: Adds a bit of a bite to the chicken – for more heat, use red curry powder.
• Ginger: Adds even more spicy notes to the sweet flavors, giving it a well-rounded flavor profile.
• Salt and Pepper: Enhances all the other flavors in the marinade.

Pro Tips

• Make the chicken marinade days ahead of time. This will speed up your cooking process.
• Marinate the chicken legs in a resealable food storage bag. This way, you can mix it a few times a day to make sure all of the pieces marinate evenly.
• Adjust the level of spices to suit your tastes. If you want it to be spicier, use red curry powder instead of yellow.

Baked Chicken Legs

5 from 38 ratings

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Bubbling hot and sticky-sweet, this honey mustard chicken recipe is better than anything in a restaurant, thanks to the aromatic yellow curry powder. It's so easy to make that you won't feel like a full-time chef – it's almost effortless!

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 35 minutes mins

Servings: 16

Author: Amy Dong

Ingredients  

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• 16 chicken legs , thoroughly towel dried
• 1 cup honey
• ½ cup whole grain mustard , with seeds in it
• 2 teaspoons soy sauce
• 2 teaspoons yellow curry powder
• 2 teaspoons table salt
• 1 teaspoon ground inger
• 1 teaspoon freshly ground pepper

Instructions

• Mix together all ingredients except for chicken.  Set marinade aside.  Thoroughly dry chicken pieces with paper towels.  
• Place chicken pieces evenly flat on baking sheet or large cutting board.  Using a fork, pierce each chicken piece several times all over.  Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
• In large bowl or sturdy zipper bags, combine chicken pieces with marinade.  Make sure every piece of chicken is in direct contact with marinade. Marinade in fridge overnight if possible, or at least for several hours.  If needed, turn chicken once during marinade time.
• Remove chicken from marinade and set the sauce aside. Place chicken flat in a foil-lined baking pan.  Pour about half or so of the marinade over the chicken, so chicken is draped with sauce. 
• Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade.  Don’t skip the basting, as this is what makes the chicken so tasty and good! 

Notes

• It’s super important to remove all excess moisture from chicken prior to using, as excess water content will thin out the marinade. 
• Yellow curry powder is generally more mild than red curry powder and has a different flavor profile. 
• If you’re concerned about the raw marinade, you can boil it for a minute before using it to baste.
• Serve this chicken with Instant Pot Jasmine Rice and Crunchy Asian Cabbage Ramen Salad for a tasty meal.
•  If you enjoyed this recipe, please come back and give it a rating ♡

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Nutrition (per serving)

Calories: 168kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 514mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg

Course: Dinner

Cuisine: Amerian, Asian American

Diet: Gluten Free, Low Lactose

Method: Bake