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.
- Add a touch of red pepper flakes for extra heat.
- Fresh grated ginger for a fresh vibrant taste.