Chili and Honey Chicken Legs
Sweet, spicy, and irresistibly sticky, these Chili and Honey Chicken Legs are a flavor-packed crowd-pleaser that will elevate your weeknight dinner or backyard barbecue. Tender chicken legs are bathed in a bold marinade of sweet honey, zesty lime juice, soy sauce, and aromatic garlic, with a smoky kick from chili powder and smoked paprika. A touch of red chili flakes adds optional heat for spice lovers, while a final broil creates a beautifully caramelized glaze. Ready in under an hour with minimal prep, this oven-baked recipe is as easy as it is delicious. Serve these juicy, golden-brown chicken legs with fresh cilantro garnish for a dish that bursts with flavor in every bite! Perfect for family meals or entertaining guests, these chicken legs are sure to become a new favorite.
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 4 tablespoons honey
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon red chili flakes (optional for extra heat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
In a large bowl, prepare the marinade by whisking together honey, olive oil, soy sauce, chili powder, smoked paprika, minced garlic, lime juice, salt, black pepper, and red chili flakes (if using).
Rinse the chicken legs under cold water and pat them dry with paper towels. Place the chicken legs in the marinade and toss to coat evenly.
Cover the bowl with plastic wrap and allow the chicken legs to marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with cooking spray or oil.
Arrange the marinated chicken legs on the wire rack, ensuring they do not touch each other. Reserve any remaining marinade.
Bake the chicken legs in the preheated oven for 20 minutes. Remove them from the oven and brush them with the reserved marinade.
Return the chicken to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If desired, broil the chicken legs for 2-3 minutes at the end for a caramelized glaze.
Remove the chicken legs from the oven and let them rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 70.5 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
