Sriracha Honey Glazed Chicken Leg Quarters
Delicious baked chicken leg quarters with a sweet and spicy glaze made with sriracha and honey.
Servings 8
Calories 494kcal
Ingredients
- 4 pounds chicken leg quarters
- 1/2 teaspoon salt
- 1 cup Sriracha sauce
- 1/2 cup honey
- 4 tablespoons lime juice
- 4 teaspoons garlic minced fine
Instructions
- Preheat oven to 350 degrees.
- While the oven is heating salt chicken and place it skin-side down in a hot skillet. Cook chicken over medium-high heat and allow the chicken skin to brown. Some of the fat in the chicken should render while the chicken in browning. So there is no need to place oil in the pan. Flip chicken over and allow it to brown on the other side.
- In a small bowl combine Sriracha sauce, honey, lime juice, and garlic. Whisk the sauce together. Reserve two tablespoons of the sauce for serving with the finished chicken. Place sauce into a large bowl. Place the leg quarters one at a time, and coat with the Sriracha sauce. Place chicken on a wire rack on a baking sheet. Repeat with remaining pieces of chicken.
- Bake chicken for about 45 minutes or until when the chicken is pierced with a sharp knife the juices run clear. Serve chicken with remaining sauce.
Video
Recipe Tips
- Temperature Control is Critical: Let the chicken sit at room temperature for 15-20 minutes before cooking. This helps it cook more evenly and browns better in the skillet. Also, use a meat thermometer - chicken should reach 165°F at the thickest part, but try not to go much higher or it will dry out.
- Achieve Extra Crispy Skin: After salting, pat the chicken skin very dry with paper towels before placing it in the skillet. Any moisture will prevent proper browning. Also, resist the urge to move the chicken around while it's browning - let it sit undisturbed until the skin releases naturally from the pan.
- Sauce Enhancement: To develop deeper flavor, try basting the chicken with the sauce mixture 2-3 times during the last 15 minutes of baking. However, start with the chicken unglazed for the first 30 minutes to allow the skin to crisp up - if you sauce it too early, the sugars can burn before the chicken is fully cooked.
Nutrition
Calories: 494kcal | Carbohydrates: 19g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 1087mg | Potassium: 464mg | Fiber: 0g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 25.2mg | Calcium: 22mg | Iron: 1.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!