Tuesday, June 18, 2013

Recipe: Oven Roasted Teriyaki Chicken Legs

I'm not sure this chicken recipe qualifies as "high fat" but it was so darn good and pretty easy that I had to share it.
Photo courtesy of AllRecipes.com

Photo and recipe borrowed and modified from AllRecipes.com. It's rare that my cooking actually comes out looking like the photo - this one did!

Another bonus was this recipe calls for oven baking, a sad necessity for us since our grill has been broken for two years (hint hint hubbie!).

5-6 chicken legs, skin left on
1 ½ teaspoons of cornstarch
1 ½ teaspoons of cold water
¼ cup brown sugar (or sub in Splenda)
¼ cup soy sauce – we used La Choy Lite Low Sodium soy sauce – still 23% of DRV of sodium!
1/8 cup cider vinegar
½ clove garlic
1/8 tsp of black pepper


1. Preheat oven to 425 degrees F (220 degrees C). Place chicken legs in a lightly greased 9x13 baking dish.
2. In a small saucepan over low heat, combine all ingredients except the chicken legs. Simmer, stirring frequently, until sauce thickens and bubbles. This didn’t take too long – only a few minutes. Be sure to watch carefully so it doesn’t start to stick to the pot and burn.
3. Let the sauce cool for a few moments, then brush the chicken on both sides.
4. Bake for an hour uncovered, turning the pieces over and re-basting every 10-20 minutes.

The initial recipe called for double the ingredients so would work well for 12 chicken legs.
I always forget to take the chicken legs out of the freezer in the morning. So I put them in a bowl of very hot water for about 15 minutes and that did the trick - they tasted great!

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