Easiest Way to Make Tandoori Chicken Legs

Sriracha Honey Chicken Legs

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven.

Recipe Summary Sriracha Honey Chicken Legs

This is a Korean-style sweet and spicy sauce. It is very good on baked or grilled chicken.

Ingredients | Tandoori Chicken Legs

2 pounds chicken legs, skin removed

2 tablespoons olive oil

1 ½ teaspoons ground thyme

1 ½ teaspoons garlic powder

1 teaspoon ground paprika

1 teaspoon salt

1 teaspoon ground black pepper

3 tablespoons raw honey

3 tablespoons butter

2 tablespoons sriracha sauce

1 ½ tablespoons soy sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.

Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.

Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.

Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

This isn't quite a Paleo dish because of the sriracha, and it isn't 100% low carb because of the honey, so I have labeled it primal since it's somewhere in between.

Info | Tandoori Chicken Legs

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Sriracha Honey Chicken Legs

Meat and Poultry Recipes, Chicken, Baked and Roasted,