Maple and Soy Chicken Legs by RICARDO
Prep Time
Cooking Mode
4 garlic cloves, chopped
1.25 mL (¼ tsp) tsp coriander seeds, crushed
1.25 mL (¼ tsp) tsp fennel seeds, crushed
15 mL (1 tbsp.) tbsp. olive oil
125 mL (½ cup) cup maple syrup
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. hoisin sauce
10 mL (2 tsp) tsp de sambal oelek
6 bone-in chicken legss, with skin
30 mL (2 tbsp.) tbsp. olive oil
3 red peppers, seeded and cut into 8 wedges each
2 red onions, cut into 8 wedges each
2 green zucchini, cut on the diagonal into ½ inch slices
4 garlic cloves, chopped
1.25 mL (¼ tsp) tsp coriander seeds, crushed
1.25 mL (¼ tsp) tsp fennel seeds, crushed
15 mL (1 tbsp.) tbsp. olive oil
125 mL (½ cup) cup maple syrup
30 mL (2 tbsp.) tbsp. soy sauce
30 mL (2 tbsp.) tbsp. hoisin sauce
10 mL (2 tsp) tsp de sambal oelek
6 bone-in chicken legss, with skin
30 mL (2 tbsp.) tbsp. olive oil
3 red peppers, seeded and cut into 8 wedges each
2 red onions, cut into 8 wedges each
2 green zucchini, cut on the diagonal into ½ inch slices
Directions
1In a small pot over medium heat, brown the garlic and spices in the oil. Add the remaining ingredients and bring to a boil while whisking. Simmer over low heat for 5 minutes or until the sauce has thickened and reduced by half. Keep warm.
2With the rack in the middle position, preheat the oven to 400°F (200°C).
3Place the chicken on a non-stick baking sheet or one lined with parchment paper. Cover with oil. Season with salt and pepper.
4Bake for 35 to 40 minutes or until the meat separates easily from the bone, basting the chicken with the pan juices halfway through cooking. Set aside.
5Preheat the barbecue, setting the burners to high. Oil the grate.
6Grill the vegetables until tender crisp. Grill the chicken for 1 minute on each side. Brush the chicken with a little sauce and continue cooking for 1 to 2 minutes.
7Serve the chicken legs with grilled vegetables. Drizzle with the sauce. Serve with rice, if desired.
Disclaimer
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Personal Note
Personal Note