Downhillcats Chicken Legs for Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 4 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 chicken legs
- 6 tablespoon chili sauce
- 4 tablespoon soy sauce
- 4 tablespoon honey
- 2 tablespoons oil
- 4 dashes Tabasco
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon mustard, hot
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs as usual and pat dry. Mix the remaining ingredients very well, this is best done in a small mixer or with a magic wand. Now put the chicken in a freezer bag, pour the marinade over it and close tightly. Leave to marinate in the refrigerator for at least 4 hours, even better overnight. Turn it every now and then.
- Now place the chicken with the nice side down on a grill tray (save some of the marinade) and roast in the preheated oven at 180 degrees for 25 minutes. Then turn the chicken thighs, brush the skin with the remaining marinade and place in the oven for another 20 to 25 minutes. The honey turns the skin beautifully brown and crispy - if necessary, turn the heat down a little towards the end of the cooking time so that it does not brown too much.
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