Friday, November 1, 2013

Caramelized Baked Chicken Legs -- Gluten Free

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Caramelized Baked Chicken Legs -- Gluten Free

Preheat oven 375*

Spray a Glass 9X13 Baking pan with Cooking Spray

I used:
1 Package of Chicken Legs (4 Legs)  use enough Chicken to serve your Family
(you can use Drum Sticks and Thighs as well). Cut off any excess Chicken Skin.
Place chicken in the baking dish Skin side up.

In a medium bowl mix together:
1 TBL. Olive Oil
½ Cup Gluten Free Soy Sauce (I used Joyce Chen) If your not Gluten Free use Regular Soy Sauce
2 TBL. Ketchup
¾ Cup Honey
2-3 Garlic Cloves Minced
Salt and Pepper to taste

Pour the Marinate over the Chicken. Turn the Chicken over skin side down. Using a spoon take some of the marinate and pour over the chicken. Cover and Refrigerate 1-2 hours.

Remove from the Refrigerate uncover, turn the Chicken Skin side up. Bake until done and Skin is caramelized. Brushing with the glaze every 15 minutes.
Mine took 1 Hour.
Depending on the size of the Chicken pieces will determine how long it will take to bake completely.
I use a digital Thermometer inserted into the thickest part of the Chicken when it reaches an internal temperature of 165* the Chicken is done.

This chicken is extremely moist and tastes wonderful. If you want to thicken the Marinate..remove the Chicken to a Platter. Pour the marinate into a small pan and bring to a boil. In a small bowl whisk together a little bit of Corn Starch and water and whisk into the boiling marinate until thickened.


Gluten Free Soy Sauce:

Acu Rite Digital Thermometer

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software

I adapted this recipe from:
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