This makes incredibly juicy and tender chicken legs smothered in a sweet-garlicky glaze. Make the simple sauce up while the legs are baking in the oven, then drizzle over the chicken for the last 15 minutes, letting the sauce caramelize over the meat. Easily doubled to feed a crowd of people.
Makes enough to cover ~18 chicken legs. Feeds 4 people.
1 hour baking time
Preheat oven: 375 F
-9 x 12 inch baking dish
18 or so chicken legs (preferred skinless)
4+ garlic cloves
1/2 c. brown sugar
2 tbsp. cornstarch
3 tbsp. soy sauce*
1 tbsp. honey
3/4 c. water
*Argo cornstarch is GF; La Choy soy sauce and Eden Organic Tamari soy sauce in GF (purple-red wrapper)
1. Preheat oven to 375 F. Wash off the chicken legs. Lay the legs out in a single layer on your baking dish. Place chicken into the preheated oven and bake covered for 45 minutes.
--This doesn't take long at all, start making the sauce once 30 minutes has gone by.--
2. While the chicken legs are baking, wash and peel the garlic cloves. Either finely dice the garlic, or crush it into small pieces (I place the chopped cloves into doubled-up sandwich baggies, then whack with a hammer until they are crushed into pulp). Place garlic aside.
3. In a medium pot, without heat, add in the 1/2 c. pressed brown sugar and mix lightly with the cornstarch. Pour in the soy sauce and honey, stirring the slightly damp mixture until well combined and smooth.
4. Pour in the water and mix well. Also add in the diced/crushed garlic.
5. Begin cooking the sauce over medium heat, stirring constantly. It will take less than two
minutes for the concoction to start boiling (small, rapid bubbles); keep stirring.
6. Turn the heat down to medium-low and let the sauce mildly bubble for 2 to 3 minutes. It's done when slightly thickened and a darker brown.
--At this point the chicken should have cooked for 45 minutes.--
7. Pull the covered chicken legs out of the oven and pour out the drippings; discard grease. Spoon the sauce over the top (may reserve some for dipping). Return the chicken to the oven and bake for an additional 15 to 20 minutes, uncovered. The chicken is done when fully cooked and the glaze clings to the meat. Eat warm, right out of the oven-- these don't taste very good cold.