Monday, August 9, 2010

Chicken Leg Two-fer

Happy Monday morning my friends!  Since I didn't get a chance to say that last week...basking in the warm (note I didn't say HOT) mountains last week and all, and because I think you all are pretty groovy, you get a two-fer today!  Two recipes using the same main ingredient...chicken legs! 

The first I bring you is Hot and Sweet Chicken Legs, which are insanely scrumptious.  Though they are a tad messy munching, but you will be too busy ohhing, ahhing, and mmmming to care.

And the second is Easy Peasy Chicken Legs...and they are just that, Easy Peasy!  Plus, they get nice and crispy on the outside and juicy on the inside.  YUM! 

The kiddos and adults enjoyed both of these IMMENSELY!  I served the Hot and Sweet Chicken Legs with Basmati Rice to soak up the amazing sauce and Creamy Dill Cucumber Salad.  The Easy Peasy Chicken Legs starred with French Fries and BEST Corn on the Cob EVER in supporting roles. 
Hold on tight, cause here we goooo!!!  (Can you tell Little Einsteins is on in the background, lol!)

Hot and Sweet Chicken Legs
  • 1 cup Apricot Preserves
  • ½ cups Ketchup
  • ¼ cups Soy Sauce
  • 2 tsp Minced Garlic
  • 1 tsp Sriracha Sauce.  The original recipe called for 2 tsp hot sauce.  I used the Sriracha because it lends more flavor than just heat, and only used 1 tsp because I kinda like the sweet sound of my kiddos voices...and if their tounge was damaged, I just don't think it would sound the same. 
  • 3 pounds Drumsticks (about 12)
Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and Sriracha (or hot) sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking.


Easy Peasy Chicken Legs
  • 14 whole Chicken Legs (Large Package)
  • Olive Oil (enough To Cover Legs Generously)
  • While the original recipe calls for Salt, Pepper, and Garlic Powder to taste, I use Montreal Steak Seasoning.  That stuff is magic in a jar...loaded with such flavors as:  salt, pepper, garlic, red pepper, and some other top secret "stuff"....SCRUMPTIOUS!
Preheat oven to 400F. Place chicken legs in a large bowl and drizzle with olive oil, enough to cover them all, generously. Sprinkle with seasoning of choice. Toss the legs around to make sure they all get coated with the oil and the seasoning. Place on a large baking sheet and bake for 1-1 1/2 hours, turning them to ensure crispiness on all sides. (Mine were done in about an hour.) 

You can also bake the chicken legs on a cooking rack fits inside of your baking sheet.

A great big THANK YOU to these lovely ladies for bringing these recipes into our lives:
Hot and Sweet Chicken Legs - Tasty Kitchen Member Teri L.
Easy Peasy Chicken Legs - Mommy's Kitchen

These recipes are linked up:
Simply Sweet Home - Friday Favorites
Mommy's Kitchen - Sunday Potluck


  1. I luv me a good chicken leg. Those look great and I love the addition of the preserves.

  2. The Hot & Sweet Legs sound great! I think I'm addicted to spicy things, so I'm bookmarking this one to try soon! Thanks!