Soy and Honey Chicken Legs

Soy and honey chicken legs… sticky, salty and a little bit sweet, these chicken leg quarters pack a punch of flavour that’s sure to leave you satisfied. Drench the cooked chicken legs in some of the delicious sauce and fresh lime juice and you won’t look back.

This recipe is perfect for soo many reasons:

• 100% midweek friendly > make the marinade the night before, coat the chicken and leave in the fridge while you’re at work

• Easy > no fancy tools or skills needed to pull this one off

• Cheap > chicken leg quarters are super budget friendly

• Meal-prep > cook these up, shred the chicken from the bone and store in the fridge for up to 72 hours

• Feed a crowd > these won’t disappoint

How to make these soy and honey chicken legs

What you’ll need:

• 1.2kg chicken leg quarters
• 3 tbsp soy sauce
• 1 lime – juice and zest
• 3 cloves garlic – grated
• 10 g or a thumb sized piece of fresh ginger – grated
• 2 tbsp clear runny honey
• 2 spring onions – sliced

For serving (optional):

• Spring onions
• Fresh lime juice
• Toasted sesame seeds

How to:

• Start by mixing the marinade – combine the soy sauce, lime juice and zest, grated garlic and ginger, honey and sliced spring onions in a large mixing bowl
• Add the chicken leg quarters to the bowl and toss in the marinade, cover and pop in the fridge for atleast 30 minutes, up to about 12 hours
• When ready to cook your chicken, preheat the oven to 200C
• Transfer the chicken legs to an over safe dish and spread out, pouring any remaining sauce over the chicken
• Cover with tin foil and place in the centre of your preheated oven for 15 minutes
• After 15 minutes, remove the tin foil and place back into the oven for 20 minutes, or until golden, crispy and cooked all the way through
• When probed, your chicken should read 74C or 165F
• Serve with noodles, rice or salad! Don’t forget your toppings, if using

If you enjoyed this recipe, you might also like:

• Soy Honey Salmon and Noodles

• One pan garlicky chicken leeks and peas