Ingredients
4 whole Chicken Legs
3 Tablespoons Sriracha Sauce
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a large plastic bag, mix all the marinade ingredients (everything except the chicken) together. place the chicken in the bag and mush the marinade around to cover the chicken. place in fridge for at least 4 hours to overnight. flip bag over every couple hours. preheat oven to 375 degrees f. place chicken legs on a aluminum foil baking sheet. pour marinade over the chicken. place in oven for 15 minutes. remove chicken and preheat broiler. with a turkey baster or spoon, spoon sauce from baking sheet over chicken legs evenly. place chicken back into the oven under the broiler for 10 minutes.