From the Cook
1/2
Asian Baked Chicken Legs
Instructions
1
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Place the tamari, brown sugar, honey, rice wine vinegar, and sesame oil in a gallon-sized zip-top bag. Seal the bag and shake vigorously to combine.
2
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Add the smashed garlic, chopped ginger, and chicken legs to the bag. Seal bag and gently shake to thoroughly coat chicken in marinade.
3
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Transfer the chicken legs to refrigerator to marinate for at least 1 hour and up to 12 hours.
4
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Preheat the oven to 375°F.
5
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Line a baking sheet with aluminum foil. Spray with nonstick cooking spray, and set aside.
6
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Using tongs, arrange the chicken legs on the baking sheet, allowing excess marinade to drip off into the bag.
7
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Roast the chicken legs on middle rack of oven until slightly brown, 20-30 minutes.
8
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Set oven to broil. Broil the chicken until skin is caramelized and chicken has reached an internal temperature of 165°F, 3-5 minutes. Keep a close eye on chicken to ensure it does not burn.
9
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Check to see that chicken is done. Remove from oven or add time as needed.
10
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Transfer chicken legs to a plate and sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.
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Recipe Facts
Diet at a Glance
Gluten Free
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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