Saturday, March 22, 2008

Spicy Honey Chicken Legs

My favorite part of a chicken is by far the leg. Sure the breast has it's place but for flavor, the leg is the way to go. Therefore, I'm always looking for new recipes for chicken legs. I was thrilled to come across this Spicy Honey Chicken recipe from Cooking Light. I was even happier after tasting it.

This recipe is my new favorite way to make chicken legs. By starting with a dry rub you really allow the flavors of the spices to penetrate the meat. I love to use dry rubs on all kinds of meat but chicken in particular really benefits from it. This chicken is so good that we usually have it at least once a week and I always make extra because the cold leftovers the next day are amazing. This recipe is so versatile and can be made in the oven or on the grill. We haven't grilled it yet but given that it's finally Spring, that affair is in my very near future.

2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground pepper
pinch cayenne pepper
4 chicken legs
6 TBSP honey dissolved with 3 TBSP apple cider vinegar

Mix all of the spices in a bowl. Rinse the chicken legs under cold water and pat dry. Liberally sprinkle all sides of the chicken legs with the spice mixture, using up all of the rub. Place chicken legs in a container, cover and refrigerate for at least 2 hours. Preheat oven to 400 degrees. Remove chicken from the fridge and place on a roasting rack skin side up. Place chicken in the oven. Roast chicken for about 40 minutes or until it reaches an internal temperature of 180 degrees. Halfway through the cooking time using a pastry brush, baste the top of the chicken with the juices from the bottom of the pan. When the chicken is done, brush all sides of the chicken with the honey/vinegar mixture and return to the oven for another 5 minutes. Remove from oven, loosely cover with foil and allow the chicken to rest for 5-10 minutes before serving.

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