I first tested this recipe with a group of friends during game night that was hosted at my home back in 2014. Everyone LOVED this recipe so I’m sharing this with you guys so that you can fall in love too.
This recipe may seem like it has a lot of ingredients but they are all very critical to the final outcome. Trust me, there’s nothing I would recommend you skipping.
And if you don’t like legs, feel free to substitute the legs for wings. I’ve done that many times but chicken legs are super easy for my 2-year-old son to hold onto and eat.
While this recipe will work for both chicken legs or chicken wings, if you’re using chicken wings just know that you will cook the meat less as chicken wings take less time to cook than chicken legs.
Things to know upfront
- Level: Easy
- Total: 2 hr 25 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 6 servings
- 1/2 cup honey
- 6 chicken legs
- 1/2 lemon, juiced
- 2 tablespoons butter
- Salt and black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
1. Rinse the chicken legs and pat them dry. Place all of the legs into a shallow pan and pour the soy sauce, ginger, cilantro, garlic, and lemon juice over the legs, coating them evenly to marinate. Refrigerate for 2 hours.
2. Remove the legs from the marinade and pat dry. Then season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the pan with the olive oil. When the butter stops foaming, add the honey and chicken legs. Fry the legs until they are browned on each side. This should take about 15 minutes. Constantly turn them over to coat them in the sauce as the glaze thickens. Once the legs are sticky and fully cooked through, the legs are ready to be served.