Asian Glazed Chicken Legs

March 13th, 2011

The best laid plans . . . Well, it looks like the anticipated pool party will not happen this year.  We are returning to Lake Lure in two weeks and scheduling problems and other obligations have occured.  But these easy to eat sticky skinless chicken legs would have been a good addition to the buffet menu.  If you are interested in hosting a similar party here is my game plan.

                                                Cheese Platter
                                                Vegetable and Fruit Platter
                                                Boiled Shrimp Platter with Cocktail Sauce
                                                BLT Wraps (recipe posted)
                                                BBQ Beef Brisket with Sliders (recipe posted)
                                                Asian Glazed Chicken Legs (recipe here)
                                                Sweet Potato Salsa (recipe posted)
                                                Cole Slaw
                                                Deviled Eggs
                                                Apple Pound Cake with Brown Sugar Glaze
                                                Chocolate Dipped Strawberries

Everything on the menu can be done ahead of time.  The beef and chicken can be rewarmed at the last minute.  The only thing that should be assembled right before your guests arrive would be the BLT wraps, but the bacon can be pre-fried and the other components prepped ahead.  If you are short on time, you can purchase the shrimp platter and the cheese and vegie trays from the deli department.

The recipe for the chicken was in the latest issue of Cooking Light, but they used skinless chicken thighs.  I loved the mahogany sheen that the combination of rice vinegar, soy sauce, honey, sesame oil and chile paste gave to the chicken and will definitely be making this again.  Next time I will serve it with sticky rice, but the roasted potatoes and sugar snap peas made a pretty plate.


1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste
10 garlic cloves, minced
12 bone-in chicken thighs or legs, skinned
Cooking spray
Salt to taste

Combine vinegar, soy sauce, honey, sesame lil, chile paste, and garlic, stirring until honey dissolves.  Pour vinegar mixture into a zip-top plastic bag.  Add chicken to bag; seal.  Marinate in refrigerator 1 hour, turning occasionally.  Remove chicken from bag, reserving marinade.

Preheat oven to 425 degrees F.

Place reserved marinade in a small saucepan over medium-high heat; bring to a boil.  Cook for 2 minutes or until syrupy, stirring occasionally.  Place chicken on a rack coated with cooking spray, and place rack in a roasting pan.  Baste chicken with reserved marinade; sprinkle evenly with salt.  Bake at 425 dgrees for 10 minutes; baste.  Bake an additional 10 minutes; baste.  Discard remaining marinade.  Bake an additional 10 minutes or until done.  Let stand 5 minutes before serving.  Mine took a little longer and I did not use a rack.  I placed the chicken directly on foil (non-stick) wrapped tray.

Printable recipe


6 responses to “Asian Glazed Chicken Legs”

  1. Delicious recipe, Penny! I love the party menu, too!


  2. Rita says:

    That is alwasy what I try to organize; make ahead meals. your menu is a keeper.Talk about fantatic chicken!!!would be a hit with my gang.

  3. These are all wonderful ideas to making those potluck decisions easier.

  4. YUMMY! I am so looking forward to you coming back. Did you know that Jane from Blondie’s Journal is visiting Asheville in May and we are getting together. You need to come too!

  5. Donnie says:

    I love all those suggestions for potlucks too.

  6. Barbara says:

    I copied that one before I commented, Penny! And I like your game plan….
    Isn’t it amazing, but after all these years, deviled eggs are still in great demand! I confess, I love them too!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.