31 Mouth-Watering Chicken Leg Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Maple Roasted Chicken Quarters

Roasted Chicken Quarters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT1H15M · Yield: 2

Roasted Chicken Quarters with maple syrup and roasted vegetables baked in the same pan is easy yet packed full with flavor. Use chicken legs, thighs, or quarters for a hearty and comforting chicken for two.

Ingredients

• 2 tablespoons olive oil
• 2 large chicken quarters or 4 bone-in skin-on chicken thighs, patted dry and rubbed with kosher salt to taste
• 2 carrots, peeled and cut into 1-inch pieces
• 1 large Russet potato, peeled and cut into 1-inch cubes
• 1 small yellow or white onion, sliced
• 6 cloves garlic, unpeeled
• 1 teaspoon kosher salt
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 425F/220C. Have a small casserole dish or an 8×8 pan ready.
2. In a large 12 inch skillet over medium heat, heat 1 tablespoon oil. Once hot, add the chicken, skin side down, and brown for 5 minutes. Flip and brown the other side for 5 minutes.
3. Meanwhile, in a large bowl add the carrots, potatoes, onion, and garlic and toss with the remaining 1 tablespoon oil and salt. Spread evenly into the bottom of the baking pan.
4. Once the chicken has finished browning, transfer chicken to sit on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme.
5. Bake for 40-45 minutes or until internal temperature reaches 165F/74C. If the chicken is done before the vegetables, remove the chicken and cook the vegetables another 5-10 minutes or until softened.

2. One-Pan Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

3. Honey Herb Chicken Drumsticks

Baked Chicken Drumsticks Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘5’, ‘5 Servings’]

Honey Herb Baked Chicken Drumsticks are the ideal dinner for any busy weeknight or even healthy appetizer for entertaining guests!

Ingredients

• 3 to 4 lbs bone-in skin on chicken drumsticks
• 2 Tbsp avocado oil or olive oil
• 2 Tbsp Italian seasoning*
• 1 Tbsp garlic powder
• 2 tsp sea salt (to taste)
• 2 to 3 Tbsp honey (for serving)

Instructions

1. Transfer all of the ingredients except for the honey to a zip lock bag. Seal the bag and shake everything around until all of the drumsticks are coated with the seasonings and oil.
2. You can also perform this step using a large bowl if you’d prefer. Simply wrap the mixing bowl tightly in plastic wrap after mixing everything up to marinate the chicken. Refrigerate for at least 15 minutes, ideally several hours (up to 24 hours).
3. When you’re ready to bake, preheat the oven to 450 degrees Fahrenheit.
4. Transfer the marinated drumsticks to a large rimmed baking sheet or roasting pan, arranging them in a single layer. Note: If your baking sheet has a tendency to stick, line it with parchment paper or aluminum foil. You can also spray it with cooking spray.
5. Bake for 20 minutes, or until the chicken is golden-brown and cooked through.
6. For crispy chicken skin, move the baking sheet to the shelf that is second from the top, and broil for 5 to 8 minutes or until the skin reaches your desired level of crisp.
7. Remove the drumsticks from the oven and drizzle them with honey. Serve on a platter along with any side dishes you desire.

4. Smoked Chicken Legs

BEST Smoked Chicken Legs on Pellet Grill is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [‘4’, ‘4 servings’]

These easy Smoked Chicken Legs on Pellet Grill are perfect for dinner! The chicken is coated with a homemade dry rub and then cooked in flavorful smoke until you have juicy, tender chicken inside. The crispy skin is full of fantastic smoke flavor that will have everyone asking for seconds.

Ingredients

• 2 pounds chicken legs
• 2 tablespoons olive oil
• 2 tablespoons dry chicken rub*
• ¼ cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons Roasted Garlic and Peppers Seasoning (a Club House seasoning. You can also use the McCormick brand.)
• 2 teaspoons paprika (or smoked paprika)
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 tsp seasoning salt
• ½ tsp black pepper

Instructions

1. Preheat the smoker to 250 degrees F. Make sure it is topped up with wood pellets.
2. Cover the chicken legs on all sides with the olive oil. Use a brush or your fingers to get it all over.
3. Apply the dry rub liberally over the chicken legs and ensure it covers all parts; top, bottom, and sides.
4. Once the smoker comes up to temperature, place the chicken legs directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the thickest part of the meat without touching the bone.
5. Close the lid and smoke the chicken for one hour. After 1 hour, flip the chicken over and smoke the drumsticks for one more hour, until the internal temperature of the chicken legs reaches 165 degrees F. However, I cook chicken legs (or any dark meat) to 175 degrees F – it is much more tender. This will take about 2 hours total time.
6. If you like BBQ sauce, apply your favorite sauce the last few minutes of cooking time.
7. Remove the smoked chicken legs from the grill and place them on a serving tray. Cover with aluminum foil and let rest for 5 minutes before serving.

5. Maple Miso Chicken

Maple Miso Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This miso chicken recipe is simple yet outrageously delicious. The ultimate sweet and savory chicken dinner with a mouthwatering sticky glaze.

Ingredients

• 2 1/2 – 3 pounds chicken drumsticks (or skin-on, bone-in thighs)
• 3 tablespoons white miso paste
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 cup minced shallots
• 2 cloves garlic (minced)
• 1 teaspoon minced fresh ginger
• juice and zest of 1 lime
• chopped fresh cilantro
• chopped scallions
• sesame seeds

Instructions

1. Preheat oven to 400°F.
2. Pat chicken dry with a paper towel then place in a large bowl.
3. Whisk together all remaining ingredients to create the maple miso sauce and pour over the chicken. Toss until each piece is well coated and let sit until oven is ready. (*see note)
4. Arrange the chicken skin side up in a large cast iron skillet (or baking dish) and place in the oven. Reserve the leftover marinade in the bowl.
5. Bake the chicken for 30-35 minutes, brushing with the reserved marinade every 10 minutes. Chicken is done when the internal temperature reaches 160°F with an instant read thermometer. Broil for the last 2 minutes to caramelize the glaze until golden brown.
6. Remove from the oven, cover and let rest for 5 minutes before serving. Garnish with chopped cilantro, green onions and/or sesame seeds if desired.

6. Baked Chicken Leg Quarters

Lemon Baked Chicken Leg Quarters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘2’]

A simple all in one chicken and potatoes meal that’s pefect for date night.

Ingredients

• 2 chicken leg quarters
• 4 medium potatoes (cut into quarters)
• 1 tablespoon olive oil
• 1 lemon (thinly sliced)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 425 degrees F or 220 degrees C.
2. Cut the potatoes into quarters and place them on a rimmed sheet pan.
3. Combine the marinade ingredients in a small bowl.
4. Add the chicken leg quarters to the sheet pan and brush the marinade on both sides of the meat and the potatoes.
5. Top the chicken with lemon slices and bake for 40-45 minutes or until the chicken is fully cooked through and the internal temperature reaches 165 degrees F or 74 degrees C.

7. Air Fryer Tandoori Chicken Legs

Air Fryer Tandoori Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT155M · Yield: [‘6’]

The spices and explosion of flavors in traditional indian tandoori chicken are on full display in this Air Fryer Tandoori Chicken Legs.

Ingredients

• 2 pounds chicken legs (approximately 12)
• 1 cup Greek yogurt {I like the thickness and tanginess of Greek yogurt but you can use regular plain yogurt}
• 1 teaspoon olive oil
• 3 tablespoons butter (melted)
• 1 Lime (juiced (about 2 Tablespoons))
• 3-4 garlic cloves (minced)
• 2 tablespoons freshly grated ginger
• 1 tablespoon turmeric
• 1 tablespoon garam marsala
• 1 teaspoon chili powder – kashmiri or other
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. Remove the skin from the chicken, and with a sharp knife cut 2-3 deep slices into a thick part of each raw drumstick {this is optional- you can leave the skin on if you like}.
2. These gashes in the drumsticks will catch the marinade for maximum flavor.
3. Combine the ingredients for the marinade (all but the butter) and pour into a ziplock bag.
4. Add the chicken legs to the ziplock bag of marinade. Seal the ziplock bag and move the drumsticks around in the bag to make sure the marinade gets down into the slice marks of each drumstick. Refrigerate for 2 hours but you can let it marinate overnight as well.
5. Preheat Air Fryer to 360° for 5 minutes. Spray the air fryer with non-stick spray. Place the drumsticks into the air fryer, but be sure to not overcrowd. Space each leg slightly apart.
6. Place the air fryer basket in the air fryer for 10 minutes at 360°. Flip each drumstick and place back in the air fryer for 5-6 minutes.
7. To check doneness the meat thermometer should reach 165 degrees F internal temperature for each drumstick.
8. Brush each drumstick with melted butter and serve {optional – you can skip this if you would like}. Garnish with fresh cilantro, lime wedges and yogurt.

8. Italian Garlic Chicken

Crock Pot Italian Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Yield: [‘6’]

Super moist, tender, fall-off-the-bone chicken the whole family will enjoy!

Ingredients

• 6 chicken legs (skin off)
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 20-25 cloves garlic (peeled)
• 1/3 cup vegetable broth

Instructions

1. In a plastic ziplock bag, add chicken legs, oil, Italian seasoning, salt, pepper and red pepper flakes.
2. Turn bag until chicken is well-coated.
3. Place chicken in crock pot and surround with garlic cloves.
4. Pour vegetable broth over chicken.
5. Cook on low for 6-8 hours.

9. Middle Eastern Spiced Chicken

Middle Eastern Spiced Baked Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’]

Delicious, easy and so quick to put together. This juicy and delicious chicken has the perfect medley of Middle Eastern spices and flavors. Serve with pita bread of rice.

Ingredients

• 4 leg quarters, whole
• 2 tablespoons yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon 7 spice
• 1 teaspoon coriander powder
• 1 teaspoon Aleppo pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ tablespoons old bay seasoning ((or whatever chicken seasoning you like))
• ¼ tablespoon ground cardamom
• ½ tablespoon turmeric
• 1 teaspoon sumac (optional)
• 2-4 large potatoes (to your liking)
• 1 medium yellow onion
• 6 garlic cloves
• sriracha, shatta or sambal (optional)

Instructions

1. Add the spices, yogurt, and olive oil to the chicken and mix well.
2. Make sure to rub the mixture under the skin.
3. Peel and cut the potatoes into 1 inch pieces, and finely dice and chop the onion and garlic.
4. Add to a deep baking pan and mix well.
5. Cover with aluminum foil and bake in a preheated oven at 425 for 45-55 minutes or until the chicken is cooked through and the internal temperature reaches 165 F. Uncover to crisp up, or broil for a few minutes.

10. Air Fryer Garlicky Chicken Drumsticks

Air Fryer Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’]

These air fryer chicken drumsticks are marinated in the most delicious garlic ginger sauce. Feed a crowd in under 30 minutes!

Ingredients

• 12 chicken drumsticks
• 1/2 red onion
• 4 garlic cloves
• 2 tbsp minced ginger
• 1 tsp black pepper
• 1/4 cup chili garlic sauce
• 1/4 cup tamari soy sauce ((low sodium soy sauce))
• 1/4 cup tangerine juice or orange juice (freshly squeezed)
• 3 green onion stalks (chopped )

Instructions

1. Thinly slice the red onion. Add red onion, whole garlic cloves, minced ginger, black pepper, chili garlic sauce, soy sauce, and orange juice to a food processor or blender. Blend for 30 seconds. Set aside ¼ cup
2. Add drumsticks to a large mixing bowl and pour the sauce over the chicken. Gently toss to coat. Preheat the air fryer to 400* for 5 minutes.
3. Add drumsticks in a single layer in the air fryer basket. Cook for 8 minutes, flip and cook an additional 7 minutes.
4. Remove drumsticks from the air fryer and place them on a serving platter. Top with chopped green onions and serve with remaining tangy ginger garlic sauce. Enjoy!

11. Lemon Paprika Chicken Legs

Lemon Paprika Baked Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken legs (drumsticks and/or thighs), skin on
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons paprika (smoked or sweet)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme or oregano (optional)
• Lemon wedges, for serving (optional)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. 1) Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.
2. 2) In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 2 teaspoons paprika, 2 garlic cloves, minced, 1 teaspoon salt, 1/2 teaspoon black pepper, and optional thyme or oregano.
3. 3) Pat the chicken legs dry with paper towels. Toss them in the marinade until evenly coated. Let sit 10–15 minutes if time allows.
4. 4) Arrange the chicken legs in a single layer on the prepared baking sheet. Bake for 35–40 minutes, turning once halfway, until the skin is crispy and the internal temperature reaches 165°F (74°C).
5. 5) Remove from oven and let rest 5 minutes to reabsorb juices.
6. 6) Serve with lemon wedges and optional garnish of chopped parsley.

12. BBQ Chicken Legs

Crockpot BBQ Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘5’]

These Crockpot BBQ Chicken Legs are the perfect meal for any day of the week. Tender, juicy chicken drumsticks slow-cooked in your favorite BBQ sauce for a simple-to-follow recipe that yields delicious results every time!

Ingredients

• 10 chicken legs
• 1 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp onion powder
• 2½ cup bbq sauce

Instructions

1. Add brown sugar, chili powder, cumin, salt, black pepper, and onion powder to a small bowl. Whisk until well combined.
2. Rub spice mixture on chicken legs, then layer in a 6-quart slow cooker. Pour 2 cups of bbq over the chicken and toss to coat.
3. Cover and cook on high for 3-4 hours or low for 5-6 hours.
4. Preheat broiler. Place chicken legs on a baking sheet with parchment paper—brush the remaining bbq sauce on the chicken.
5. Broil for 3-5 minutes until the sauce thickens and the skin crisps.

13. Honey BBQ Chicken Drumsticks

Amazing Honey BBQ Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT1H15M · Yield: 8

Sweet, tangy, smokey and with a spicy kick these oven baked honey BBQ drumsticks are a great alternative to outdoor grilling.

Ingredients

• 8-10 skinless drumsticks (about 2 1/2 – 3 lbs)
• 1 cup honey hickory smoke bbq sauce
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Chinese five spice
• 1/4 teaspoon ground cloves
• 1/2 tablespoon Sriracha (or to taste)
• 2 scallions – green part only, chopped

Instructions

1. Pat the drumsticks dry with paper towels to remove excess moisture, then trim and discard any hanging fat and set aside.
2. In a small saucepan, add BBQ sauce, soy sauce, garlic powder, ground ginger, Chinese five spice, ground cloves and sriracha. Mix to combine and set aside.
3. Remove 1/3 cup of the sauce from the saucepan and add to a ziplock bag. Save the other 2/3 cup of the sauce for later as we will be reducing it.
4. Next, add the chicken to the ziplock bag and swish the bag around so that the sauce coats all of the drumsticks. Marinate in the refrigerator for at least 30 minutes or up to 24 hours (return to room temperature before baking).
5. While the chicken is marinating, reduce the 2/3 cup of sauce over medium low heat for 10-15 minutes. The sauce will thicken as it reduces and will continue to thicken as it cools.
6. Preheat the oven to 400 degrees F, line a baking tray with foil and spray with non-stick cooking spray.
7. Place the marinated chicken on the tray and bake for 20 minutes. After 20 minutes has passed, remove the drumsticks from the oven and baste with the reduced marinade. Bake for an additional 10 minutes or until a thermometer reads 165 degrees F.
8. Place under the broiler for 3-4 minutes or until the sauce starts to caramelize.

14. One Tray Greek Chicken and Potatoes

One Tray Greek Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.8–2 lb / 800–900 g)
• 1.5 lb (680 g) baby potatoes, halved
• 3 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1 large lemon (about 2–3 tablespoons)
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup Kalamata olives, optional, halved
• 1/4 cup feta cheese, crumbled, optional
• 1 small red onion, cut into wedges, optional
• Fresh parsley, chopped, for garnish, optional

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. 2. In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano, and 1/4 teaspoon dried thyme until evenly coated. Spread the potatoes in an even layer on the baking sheet.
3. 3. In the same bowl, whisk together the remaining 2 tablespoons olive oil, minced garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture all over the chicken thighs and place them on top of the potatoes, skin-side up.
4. 4. If using, scatter lemon zest slices and red onion wedges over the pan for extra flavor.
5. 5. Roast for 35–45 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are tender and golden. If the skin isn’t as crisp as you like, broil for 1–2 minutes at the end, watching carefully.
6. 6. Remove from the oven. If using olives and feta, sprinkle olives over the dish and crumble feta on top. Squeeze over the lemon juice, garnish with chopped parsley, and serve hot.

15. Skillet Chicken Legs Indian Style

Skillet Chicken Legs Indian Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT45M · Total: PT165M · Yield: [‘2’, ‘2 People’]

Ingredients

• 4 Chicken legs
• 2 medium sized onions (finely chopped)
• 2 medium sized tomatoes (finely chopped)
• 1/2 capsicum (cubed)
• 1 tablespoon chili sauce
• 1 teaspoon soya sauce
• 1 teaspoon Black Pepper Powder
• 1/2 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 bunch Coriander Leaves
• 3 green chillies (slit)
• 1/2 inch ginger
• 10 Garlic Pods
• 3 tablespoon oil
• 1/2 tablespoon turmeric powder
• 1/2 cup yogurt/ thick curd
• 2 tablespoon ginger-garlic paste
• 1 teaspoon Salt

Instructions

1. Marinate the chicken by applying the ingredients mentioned in marination step. Keep aside for 2 hours in the refrigerator.
2. Make paste from 1 bunch of coriander leaves, ginger, garlic and green chili by adding in a mixer.
3. Heat a skillet and add oil. When oil gets heated, add onion and sauté till onion turns pinkish.
4. Add tomatoes and sauté till tomatoes turn mushy.
5. Add capsicum and sauté till capsicum is cooked.
6. Add the spice powders and mix well.
7. Now add the sauces (soya and chili sauce) and mix.
8. Add the marinated chicken legs and cook covered on low flame till chicken is cooked.
9. Add salt to taste and mix well.
10. Garnish with chopped coriander leaves.

16. Asian Glazed Bacon Wrapped Chicken Legs

Asian Glazed Bacon Wrapped Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken legs (drumsticks), skin on
• 4 slices bacon
• 1/4 cup (60 ml) soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1/4 teaspoon chili flakes (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon water (to loosen glaze, if needed)
• Sesame seeds, for garnish (optional)
• 2 green onions, sliced, for garnish (optional)
• Toothpicks, 4

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or place a rack on the sheet.
2. 2. Make the glaze: in a small bowl whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, chili flakes (if using), and pepper.
3. 3. Pat the chicken legs dry with paper towels. Lightly season with pepper if desired.
4. 4. Wrap each chicken leg with one slice of bacon and secure with a toothpick.
5. 5. Place the bacon-wrapped legs on the prepared baking sheet. Brush each with a portion of the glaze.
6. 6. Bake for 25–30 minutes, turning once and brushing with more glaze halfway through, until the chicken is cooked through and the bacon is crisp.
7. 7. Optional: if the bacon isn’t crisp enough, broil for 1–2 minutes to finish.
8. 8. Let rest 5 minutes, then brush with any remaining glaze. Garnish with sesame seeds and green onions if using, and serve.

17. Spicy Thai Red Curry Chicken Drumsticks

Spicy Thai Red Curry Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 6

Your best game-day recipe for Spicy Thai Red Curry Chicken Drumsticks! Bring the heat and flavor in a healthy, gluten-free, and paleo way that will keep the crowd cheering for more than just the winning touchdown!

Ingredients

• 6 Skinless Chicken Drumsticks*
• Coating Sauce:
• 2 TB Thai Red Curry Paste
• 1 TB Fresh Chopped Cilantro
• 1 TB Coconut Aminos
• 1 TB Brown Rice Vinegar
• 1 Tsp Dried Lemongrass
• 1 Tsp Onion Powder
• 1 Tsp Minced Garlic
• 1/2 Tsp Ground Ginger
• Zest of 1 Lime
• Juice of 1/2 a Lime

Instructions

1. Preheat the oven to 375°F.
2. In a bowl, mix together all the sauce ingredients. Fully coat the chicken drumsticks with the sauce.
3. On an oven-safe rack or a baking dish with a homemade foil rack** (to let the grease fall) evenly space out the drumsticks.
4. Bake the drumsticks in the oven for 30-35 minutes or until thoroughly cooked.

18. Air Fryer Chicken Drumsticks with Chipotle Glaze

Air Fryer Chicken Legs (Drumsticks) with Chipotle Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

These Air Fryer Chicken Legs (Drumsticks) with chipotle glaze make a great snack while watching the big game or a quick weeknight meal.

Ingredients

• 1 1/2 lb chicken drumsticks (about 6)
• 1/4 cup lime juice
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp chipotle chile in adobo sauce

Instructions

1. In a bowl whisk together lime juice, soy sauce, honey and chipotles.
2. Place chicken in a resealable plastic bag and pour in marinade. Squeeze it around the chicken and let it marinate for 10-30 minutes at room temperature.
3. Place chicken legs in one layer in the air fryer, reserving marinade. Air Fry at 400ºF for 20 minutes, flipping them over and brushing with glaze at the halfway mark.
4. While the chicken is cooking, place reserved marinade in a blender, and process until smooth. Place puréed marinade in a small saucepan.
5. Bring to a rolling boil, and cook 3 minutes.
6. At the halfway mark of cooking the chicken, brush with chipotle glaze, flip the chicken legs over and brush some more glaze on.
7. Continue cooking chicken until done or until a meat thermometer inserted into the thickest part of the drumstick registers 165°F.
8. Transfer to a platter and serve with remaining sauce.

19. Chicken Legs and Vegetables

Baked Chicken leg and vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Yield: [‘4’, ‘4 Servings’]

Chicken legs, vegetables baked in a delicious ranch marinade has an amazing pan sauce too. Just the kind of dinner you need on your busy days. Watch step by step video at the end to see how easy this recipe is.

Ingredients

• 6-7 Chicken Legs ((2 Pounds) (ref note 1))
• 2 large Potatoes (Quartered)
• 2-3 Carrots (Cut into big chunks)
• 4-5 Garlic Cloves
• 1/3 cup White Wine (or substitute with Chicken Stock)
• 1/3 cup chicken stock
• 1/3 cup Melted Butter ((unsalted, cooled down))
• 4 tablespoon Ranch Seasoning
• 1 teaspoon Paprika
• 1/2 teaspoon Pepper
• 1/2 teaspoon Salt
• 2 tablespoons Chicken stock

Instructions

1. Mix all the ingredients for Ranch Marinade
2. In an Ovenproof pan add Chicken legs, halved Potatoes, Carrots, and Garlic Cloves. Drizzle ranch marinade on top and toss everything well.
3. Pour wine and stock into the pan.
4. Loosely cover with foil and bake at 425 degrees F for 20 minutes. Take out the pan, brush chicken drumsticks with the pan drippings, and bake uncovered for another 30-35 minutes.
5. Serve with a side of green salad or with rice.

20. Ginger Peach Barbecued Chicken Legs

Ginger BBQ Peach Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

Easy and delicious grilled chicken legs are the perfect grilled dinner

Ingredients

• 8 chicken legs
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 cup barbecue sauce
• ½ cup peach preserves
• ½ – inch piece fresh ginger (peeled and sliced)

Instructions

1. Start your grill and set up for indirect cooking by pushing all of the hot coals to one side of the grill.
2. Meanwhile, salt and pepper the chicken legs and then set aside.
3. In a small saucepan combine the barbecue sauce, peach preserves and the ginger and bring to a simmer. Stir until everything is combined and then remove from the heat.
4. Place the chicken legs on the hot grill away from the coals. Cook for about 30 minutes, turning often to make sure nothing burns and the chicken is cooked evenly. Once the temperature of the chicken reaches 165 degrees, liberally coat each leg in sauce with a basting brush. Cook for an additional 5 minutes to allow the sauce to set and remove from the grill. Let the meat rest for about 5 minutes before serving.

21. Coriander Chicken with Cilantro Rice

Coriander Chicken with Cilantro Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Inexpensive chicken leg quarters cooked with Indian spices and served over cilantro flavored rice.

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon coriander seeds
• 1 ½ tablespoon garam masala
• Salt and pepper
• 2 tablespoons tomato paste
• 4 chicken leg quarters
• 1 ½ cups chicken broth
• 1 cup chopped fresh cilantro
• ½ cup crushed tomatoes
• ½ cup sliced green onions
• 1 tablespoon oil
• 1 cup basmati rice
• 2 cups chicken stock
• 1 teaspoon salt
• ½ cup chopped fresh cilantro

Instructions

1. Add the oil to a large, deep skillet placed over medium heat. When the oil is hot, add the garlic and ginger and cook for a minute.
2. Add the coriander seeds, garam masala, a pinch of salt and pepper and cook, stirring, for 30 seconds.
3. Stir the tomato paste into the spices.
4. Add the chicken quarters. Sprinkle generously with salt and let them cook for 5-7 minutes, turning once.
5. Add the remaining ingredients. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes or until the chicken is cooked through.
6. While the chicken is cooking, make the cilantro rice. Saute the onions in the oil in a medium saucepan. Add the rice, chicken stock, and salt and bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes or until rice is tender. Stir in the cilantro.

22. Grilled Chicken Leg Quarters

Easy Grilled Chicken Leg Quarters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

These grilled chicken leg quarters are sublimely flavored with fennel and coriander to create an easy, economical and tasty chicken dinner with minimal effort.

Ingredients

• 1 teaspoon fennel seeds (whole)
• ½ teaspoon coriander seeds (whole)
• ¼ teaspoon black peppercorns (whole)
• 4 chicken leg quarters (with skin on) (approx 3.5 pounds or 1.6 kg)
• salt (to taste)
• 2 tablespoons honey
• ½ lime (juice and zest)
• 2 tablespoons fennel fronds (fresh, chopped)
• 1 tablespoon chives (fresh, chopped )

Instructions Prepare the dry rub:

1. Use a mortar and pestle to crush together the fennel seeds, whole coriander seeds, and black peppercorns.

Prepare the chicken:

1. Use kitchen shears to remove any excess chicken skin or fat. Use paper towels to remove any excess moisture from the skin. Place the chicken in a large bowl and rub your chicken pieces with 2 tablespoons of olive oil.  Then cover your chicken with the spice mixture, both over and under the skin. Season with salt according to taste. Now that you’ve got the chicken ready, set it aside at room temperature for about 20 minutes.

Prep the barbecue:

1. Turn on all the gas burners to high and heat the grill for 10-15 minutes. Keep the lid down. When ready to grill, brush the grill grates with oil or cooking spray; leave one of the burners on medium-high and turn the other burners on low.

Bbq the chicken:

1. Place chicken on oiled grill grates with the skin side down over the hottest part of the grill. Close the lid, and let the meat cook for 2-4 minutes. Flip and grill the other side for another 2 minutes. Move the chicken, skin side up to the cooler side of the grill, close the lid and cook undisturbed for 30-40 minutes longer. Grill until the internal temperature reaches 170°F (77°C) inserted in the thigh, not touching the bone. This is usually taken in the thickest part of the meat. An instant read thermometer can also be used.
2. Once properly grilled, transfer chicken on a large serving platter and cover loosely with aluminum foil. Allow it to rest for 5-10 minutes before serving.

Garnish and serve:

1. Drizzle with 2 tablespoons of honey and lime juice (from ½ pf a lime.) Garnish with fennel fronds, chives, lime zest and enjoy!

23. Buttermilk Brined Crispy Oven Fried Chicken

Buttermilk Brined Crispy Oven Fried Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: P1DT1H10M · Yield: 5

Crispy Oven Fried Chicken is brined in buttermilk with herbs and spices, then coated in seasoned breadcrumbs and baked to golden perfection. The chicken is flavourfully seasoned while remaining moist under the crispy outer layer.

Ingredients

• 2 cups buttermilk
• 1 tsp sweet paprika
• 3-4 garlic cloves; sliced
• 3 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsp chives; chopped
• 2 tbsp parsley; chopped
• 10 chicken legs; skin on
• 3 cups fresh breadcrumbs
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• salt and pepper

Instructions

1. Make the Buttermilk Brine: Mix buttermilk, garlic, fresh herbs, and spices together in a large freezer bag or bowl. Season with salt and pepper then add the chicken legs.
2. Give the bag a massage so the chicken is fully coated, then seal the bag squeezing the air out as you close it.
3. Marinate the chicken in the fridge for at least 6 hours and up to 48 hours. Ideally, aim for a full 24 hours.
4. Preheat the oven to 375 F and line a baking sheet with aluminum foil. Place a baking rack on top of the foil.
5. Mix the breadcrumbs with garlic powder, cayenne pepper, paprika, salt and pepper in a shallow dredging bowl.
6. Roll one piece of chicken in the breadcrumb mixture until it is fully coated. Place on the baking rack and repeat with the remaining chicken.
7. Bake at 375 F for 45-50 minutes or until the internal temperature reaches 185 F. While it is true that chicken is considered cooked at 165 F I find that cooking to a higher doneness is necessary for bone in chicken.

24. Curry Chicken Legs

Slow Cooker Curry Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

A deliciously easy slow cooker curry chicken legs recipe. This is an amazing recipe if you are on a budget.

Ingredients

• 1 pound chicken legs
• 14 ounce can full-fat coconut milk
• 1/2 cup cut carrots
• 1/2 cup sweet potatoes
• 1/3 cup diced onion (optional)
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1 tablespoon turmeric

Instructions

1. Put 14 ounce can full-fat coconut milk into the slow cooker.
2. Add 1 tablespoon curry powder, 1 tablespoon turmeric, and 1 teaspoon salt and stir.
3. Place 1 pound chicken legs in the sauce and spread the sauce onto the chicken.
4. Add 1/2 cup cut carrots, 1/2 cup sweet potatoes, and 1/3 cup diced onion.
5. Cover and set to cook for 4 hours on high or 5-6 hours on low heat.

25. Spicy Butterflied Chicken Legs

Spicy Butterflied Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Yield: [‘4’]

Making butterflied chicken legs is a fun and quick way of serving chicken drumsticks. They are crispy and tender, flavorful, and they cook faster.

Ingredients

• 8 chicken legs ((drumsticks), Note 1)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin (Note 2)
• 1 teaspoon smoked paprika
• ¼ teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• ¾ teaspoon fine sea salt
• 1/8 teaspoon black pepper
• ½ cup BBQ sauce (Notes 4, 5)

Instructions Butterfly chicken legs:

1. Caution: The meat is slippery, so ensure it is dry and the cutting board is stable. Be careful when cutting so that the knife won’t slip.
2. Butterfly drumsticks: Pat them dry with paper towels. Place them on a cutting board. Cut the meat on the side with less skin to expose the bone. Carefully cut around the bone a little to expose it a bit more but ensure that the meat remains attached to the bone at the top so that it would not fall off the bone.
3. Seasoning: Mix all the spices in a small bowl.
4. Season: Place the drumsticks in a large bowl and rub them well with the oil. Add the spices and rub to coat the chicken all over.
5. Marinate the chicken legs for at least 30 minutes or overnight. Bring to room temperature before cooking (it will take 20-30 minutes).

Oven method:

1. Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper.
2. Bake: Place the marinated chicken on the prepared tray and bake for 30 minutes until cooked and crispy.
3. Glaze: If you decide to glaze the drumsticks, remove them from the oven after 20 minutes, brush them with the glaze on both sides and bake them until cooked through.

Air Fryer:

1. Preheat the air fryer to 390°F/ 200 °C. Spray it with oil. Arrange the drumsticks in the basket in a single layer.
2. Air fry for about 18 minutes, flipping halfway through. Check that the legs are cooked through using an instant-read thermometer.
3. Glaze: If you decide to glaze them, brush them with the sauce during the last 5 minutes of the cooking time.

Grill:

1. Preheat the grill to medium-high (400°F/200°C) for direct grilling.
2. Grill drumsticks: Place the drumsticks on the grill with the skin side up. Place the lid on top. Grill for 20-25 minutes, flipping every 3-5 minutes or so until almost cooked through.
3. Brush with the glaze and cook to the end without the lid, flipping often and brushing again when flipping.
4. Check the internal temperature (165°F/74°C); the drumsticks should be slightly charred and glossy.

26. Air Fryer Chicken Legs

Air fryer Chicken legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’]

Tender juicy Air fryer Chicken legs doused in a keto friendly Teriyaki sauce is a perfect side to any meal and a great addition to your collection of chicken recipes.

Ingredients

• 8 chicken drumsticks
• 1 Tablespoon oil
• 1 teaspoon ground Paprika
• 1/2 teaspoon ground Cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon white pepper
• 1 1/2 teaspoon chicken bouillon
• 1/2 cup Sugar free teriyaki sauce
• 1/4 teaspoon sesame seeds

Instructions

1. Wash and drain chicken. Then dry thoroughly with paper towel.
2. Mix spice blend together. Add oil to chicken then add the spice blend.
3. Massage into the chicken till all drumsticks are coated with oil and spice.
4. Let it marinade for about 20 mins.(optional)
5. Arrange in your air fryer basket and cook at 400°F / 204° C for 25 mins flipping half way through.
6. After 25 mins, pull out the air fryer basket brush with teriyaki sauce on both sides.
7. Push the air basket in and cook for 2-3 minutes. The internal temperature should read at least 165°F / 74°C on the meat thermometer.

27. Pollo Guisado

Pollo Guisado (Chicken Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [‘5’]

Pollo guisado is a delicious dish consisting of chicken stewed in a flavorful salsa.

Ingredients

• 2 lbs chicken drumsticks
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1 packet Sazon Goya
• 1/2 tsp salt
• 2 tsp chicken bouillon
• 1/2 tsp Mexican oregano
• 1/2 tsp ground cumin
• 2 tbs olive oil
• 5 roma tomatoes
• 2 garlic cloves (peeled)
• 1/4 piece of a white onion
• 1 serrano pepper
• 1/4 cup chopped cilantro
• 1 bay leaf
• 2 gold potatoes (peeled and diced and reserved in water)
• 1 whole carrot (peeled and chopped)
• 2 cups water

Instructions

1. Put the chicken pieces in a large bowl. Add the garlic powder, onion powder, black pepper, Sazon Goya, and salt to the chicken. Mix well with your hands to make sure the chicken is evenly coated. Set aside.
2. Cut the tomatoes in half and add them to the blender along with the peeled garlic cloves, piece of onion, serrano pepper, oregano, cumin, cilantro, chicken bouillon and water. Blend until smooth and set aside.
3. Heat up the oil in a skillet over medium heat. Once hot add the chicken. Cook for 5 minutes. Then flip the chicken over and cook for another 5 minutes.
4. Add the bay leaf and tomato salsa to the skillet. Bring to a boil over medium high heat. Then reduce heat to medium low and cover. Cook for 30 minutes.
5. While the chicken is cooking peel and dice the potatoes. Reserve them in water so they don’t brown. Then peel and chop the carrot.
6. Flip the chicken over and add the drained diced potatoes and carrot. Cover and continue cooking for another 20 minutes or until the veggies are tender and the chicken is cooked through.
7. Serve with rice and warm corn tortillas. Enjoy!

28. Fried Chicken Legs

Pan Fried Chicken Legs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘8’]

This is how to make deep or pan fried chicken legs with flour perfectly. Moist meat on the inside with crispy skin it will be your new favorite dinner idea.

Ingredients

• 8 medium chicken legs
• 1.5 cup all purpose flour
• 1 tbsp salt and pepper
• 1 tbsp paprika
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp celery seeds
• 1/2 tsp sage
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp basil
• 2 cup buttermilk
• 2 large eggs
• vegetable oil (enough to fill pan halfway for frying)

Instructions

1. Mix together flour and 11 spices and seasonings. In a separate bowl, combine buttermilk and eggs and whisk well to combine.
2. Dredge each chicken leg in buttermilk and egg mixture, coating completely. Place into the flour and seasoning mixture and coat well. Repeat, returning the chicken leg to the milk mixture and the flour mixture and placing onto a plate to rest.
3. Continue with remaining chicken legs and let stand for 5 minutes more to rest.
4. Heat about 1″ of oil into a skillet until hot and 350 degrees F. Place chicken legs into the skillet, keeping space between each, and working in batches if your skillet isn’t large enough.
5. Fry chicken legs on each side for about 4 minutes at a time, flipping over several times. Total cooking time will be about 12-16 minutes until outside is golden brown and internal temperature is 165 degrees.
6. When done set on a few paper towels folded together to absorb the excess oil.

29. Spicy Chicken Legs

Spicy Baked Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Spicy Baked Chicken Drumsticks are infused with a flavorful, spicy seasoning blend made with garlic, herbs, and warm spices, then baked in the oven for an easy, delicious, hands-off main course.

Ingredients

• 1 teaspoon sea salt (+ more to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 3 pounds chicken drumsticks
• 3 tablespoons olive oil or avocado oil

Instructions

1. Preheat oven to 400℉. Add all the spices/herbs (salt, garlic powder, pepper, paprika, smoked paprika, cayenne pepper, dried thyme, dried oregano) to a small bowl. Stir to combine and set aside. Cover a large baking sheet with foil and spray foil with non-stick cooking spray.
2. Pat chicken drumsticks dry with paper towels (this will help the chicken skin crisp up in the oven), then place chicken in a large bowl. Drizzle olive oil/avocado oil over chicken, then sprinkle the spice blend over them. Using tongs or your hands, make sure the oil and spice blend is evenly distributed throughout all the chicken.
3. Place chicken on baking sheet, making sure they are not touching. Bake in the oven for 20 minutes, remove chicken from oven and flip over each piece of chicken, then return to oven for another 20-25 minutes or until a meat thermometer reaches 165℉. Enjoy!

30. Smoked Chicken Legs with Bourbon Red Pepper Glaze

Smoked Chicken Legs with Bourbon Red Pepper Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Yield: [‘6’, ‘6 servings’]

Sweet, spicy, meaty, and smoky, these chicken legs are bursting with flavor! Adjust the spiciness of the glaze to just where you like it, then pass the napkins and dig in!

Ingredients

• 3 pounds chicken legs
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon dried rosemary
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup red pepper jelly
• 3 tablespoons bourbon
• 1 tablespoon Sriracha

Instructions

1. Preheat your smoker to 225-F.
2. Combine the olive oil, lemon juice, garlic, rosemary, salt and pepper in a small bowl.
3. Toss the chicken legs in the olive oil mixture to coat.
4. Secure the chicken legs in the chicken leg rack or set them onto the smoker.
5. Smoke the chicken legs for about an hour or until they get to about 155-F.
6. Meanwhile, melt the red pepper jelly in a bowl in the microwave then mix in the bourbon and the Sriracha.
7. When the chicken legs hit 155-F, remove them from the chicken leg rack and toss them in the glaze.
8. Turn the heat on the smoker up to 375-F and return the chicken legs to the rack and put the rack back into the smoker.
9. Smoke the chicken legs until they hit 165-F.
10. Reheat the remaining glaze in the microwave until it boils (20 seconds or so) and serve it on the side with the chicken legs.

31. Grilled Instant Pot Jamaican Jerk Chicken

Instant Pot Jamaican Jerk Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 pieces’]

Instant Pot Jamaican Jerk Chicken features succulent bone-in chicken with boldly spiced island flavors, beautifully finished on the grill.

Ingredients

• 1/2 cup ketchup
• 1/4 cup dark brown sugar
• 1/4 cup red wine vinegar
• 3 Tbsp soy sauce
• 2 Tbsp Pickapeppa sauce
• 1 Tbsp Jamaican jerk seasoning
• 1 tsp salt
• 6 chicken thighs or drumsticks

Instructions Instant Pot and Grill

1. Stir together 1/2 cup ketchup, 1/4 cup dark brown sugar, 1/4 cup red wine vinegar, 3 Tbsp soy sauce, 2 Tbsp Pickapeppa sauce, 1 Tbsp Jamaican jerk seasoning, and 1 tsp salt in the Instant Pot.
2. Add the 6 chicken thighs or drumsticks and stir to coat.
3. Close Instant Pot Lid.
4. Pressure cook for 10 minutes on High Pressure.
5. Do a quick release of pressure and carefully open the Instant Pot. [Read More: The Different Pressure Release Methods].
6. Remove chicken pieces and set aside.
7. Press Saute and reduce the sauce until thickened, about 5 to 7 minutes.  Use a splatter screen if necessary, to prevent splatters.
8. Grill chicken for just enough time to get sear marks, and to give it a grilled look and flavor, about 2 minutes per side.  You can either baste each side while you grill, or coat the chicken in the sauce before placing on the grill.
9. Serve with peach mango salsa or fried plantains, and beans and rice.  Serve remaining sauce on the side.

Oven

1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
2. Line a baking sheet with aluminum foil and spray it with oil.
3. Stir together ketchup, brown sugar, red wine vinegar, soy sauce, Pickapeppa sauce, Jamaican jerk seasoning, and salt in a small saucepan. Cook over medium heat for 10 minutes. Reserve half the sauce for serving.
4. Coat the chicken with the remaining sauce and arrange on prepared baking sheet. Bake for 50 to 60 minutes, or until the chicken is tender.
5. Serve with peach salsa or fried plantains, and beans and rice.  Serve remaining sauce on the side.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.