Monday, 10 November 2014

Roasted Sweet & Spicy Chicken Legs

A few weeks ago, I bought chili-garlic sauce to make stir fry, and when I bought a large package of chicken drumsticks today, it seemed like a good match.  I mixed it with maple syrup and low sodium soy sauce, but if you have honey on hand, that would work in lieu of maple syrup.

Serves 5


10 chicken drumsticks, skin on
2 tbsp chili-garlic sauce
2 tbsp pure maple syrup
2 tbsp low sodium soy sauce
Black pepper, to taste
Canola spray, for greasing


Preheat oven to 375 degrees F (convection) or 400 degrees F (regular oven).  Line a roasting pan with aluminum foil.  Spray the foil with Canola spray.  Place chicken legs on foil, evenly spaced.

In a small bowl, combine chili-garlic sauce, maple syrup, soy sauce and black pepper.  Stir sauces together.  Brush sauce onto chicken legs (there will be sauce remaining for basting).  Place in oven.  Every 15 minutes, remove chicken and brush with additional sauce.  Roast for a total of 45 minutes, or until chicken legs are fully cooked.

Nutrition (for 2 drumsticks)

Calories 228
Fat 6.9g
Carbohydrates 6.0g
Sugars 4.9g
Protein 33.4g

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