Honey Sriracha Chicken Legs

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Honey Sriracha Chicken Legs

Juicy, sticky, and irresistibly flavorful! These Honey Sriracha Chicken Legs feature a crispy crust and a mouthwatering blend of sweet and spicy flavors. The legs are marinated to perfection, then grilled or baked and glazed with a bold, glossy sauce that delivers a flavor punch in every bite.

Why You’ll Love This Recipe

  • Bold sweet and spicy flavor from the honey-Sriracha combo
  • Crispy on the outside, juicy on the inside
  • Easy to prepare with just a few pantry staples
  • Perfect for grilling or baking

Ingredients

Servings: 8 chicken legs
Prep Time: 10 minutes
Marinate: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes

For the Marinade:

  • ¼ cup vegetable oil (or canola)
  • 3 tablespoons Sriracha sauce
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Chicken:

  • 8 bone-in, skin-on chicken legs

Instructions

1. Marinate the Chicken

In a large bowl, whisk together all marinade ingredients. Add the chicken legs and coat them thoroughly. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

2. Prepare the Grill or Oven

Grilling: Preheat your grill. Grill chicken over direct heat for 5–7 minutes per side to develop a crust. Then move to indirect heat, cover, and cook for another 20 minutes or until the internal temperature reaches 175°F (80°C).
Oven-Baking: Preheat oven to 400°F (200°C). Place marinated chicken legs on a baking sheet lined with parchment paper or foil. Bake for 30–35 minutes, flipping halfway through, until golden brown and cooked through.

3. Optional Glaze for Extra Shine

While the chicken cooks, simmer a mixture of 1 tablespoon each of honey and Sriracha with 1 teaspoon lime juice until slightly thickened. Brush it over the hot chicken legs before serving for an irresistible sticky finish.

Serving Suggestions

Serve your Honey Sriracha Chicken Legs with:

  • Steamed jasmine rice or coconut rice
  • A crisp cucumber salad
  • Grilled corn or roasted veggies

Tips for Success

  • Marinate longer for bolder flavor—overnight is best!
  • Watch the glaze so it doesn’t burn—add it only in the last few minutes.
  • Make it milder by reducing Sriracha to 2 tablespoons.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm.

 

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