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
- 1/2 cup honey
- 4 tablespoons lime juice
- 4 teaspoons minced garlic
Instructions
- Preheat the oven to 350°F.
- Season the chicken with salt and place it skin-side down in a hot, dry skillet. Some of the fat in the chicken should render as it cooks, so there is no need for oil in the pan. Cook the chicken over medium-high heat, allowing the skin to brown. Flip the chicken over, allow it to brown on the other side, and remove from the heat. The chicken should still be undercooked at this point.
- Place the sriracha, honey, lime juice, and garlic in a large bowl and whisk to combine. Remove 2 tablespoons of sauce and set aside to serve with the finished chicken.
- Place the leg quarters one at a time into the sauce, turning to coat on all sides.
- Place the chicken on a wire rack over a baking sheet and bake for about 45 minutes, until it reaches an internal temperature of 165°F and the juices run clear.
- Serve the chicken with the 2 tablespoons of reserved 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
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