photo NavFB_zps3ba7cbf4.png photo NavTwit_zpsd15ca85a.png photo NavIG_zps90d098b8.png photo NavPin_zps9109d457.png photo NavBL_zpsdc0d340b.png photo NavRSS_zps8d404d4a.png

Thursday, October 29, 2015

Soy & Brown Sugar Glazed Chicken Legs

When your husband says this one can go into the menu pool, you know its going to be featured on the blog... This dish was super simple to make. I paired it with brown rice and steamed green beans (would also be good with broccoli). I didn't add much seasoning to either side dish because the glaze packs a punch and is extremely flavorful. I also wanted to keep it somewhat healthy, using liquid aminos instead of soy sauce.

Soy & Brown Sugar Glazed Chicken Legs

3 lbs. chicken legs
coconut oil spray
1/2 cup liquid aminos
2 teaspoons toasted sesame oil
1 teaspoon minced garlic
1/2 teaspoon white vinegar
1/8 teaspoon black pepper
1 tablespoon cornstarch
1/4 cup water
1 tablespoon butter

  • Preheat oven to 425 degrees and line sheet tray with aluminum foil. Place chicken legs on tray and spray each one with coconut oil. Season as desired.
  • Bake chicken legs for 30-45 minutes or until internal temperature reaches 165 degrees.
  • Meanwhile in a small saucepan, heat liquid aminos, sesame oil, garlic, vinegar, and pepper. Whisk constantly until it starts to boil.
  • Make a slurry with cornstarch and water. Add the slurry to the liquid amino mixture and continue whisking until thickened. Add butter to glaze and continue whisking.
  • Once chicken is fully cooked and the glaze is made, dip each chicken leg in glaze and place back on baking sheet. Broil on high for 3-5 minutes or until brown and bubbly.
  • Serve with brown rice or quinoa.
Additions to the glaze:
  • Add a touch of red pepper flakes for extra heat.
  • Fresh grated ginger for a fresh vibrant taste.

No comments:

Post a Comment

Pin It button on image hover