Spicy Chicken Legs with Apple Slaw (Video)
Spicy Chicken Legs with Slaw
Fire up the oven for these finger-licking Spicy Chicken Legs! The sticky marinade of sriracha, honey, lime, and ginger delivers a sweet and spicy kick. Roast until crispy and serve with a crunchy sesame slaw and fluffy rice for a satisfying and fuss-free meal.
x Kate
What Makes It Special?
A simple and flavourful marinade that creates a sticky, sweet, and spicy glaze.
Versatile marinade - can be used on chicken thighs, ribs, or pork fillet.
Key Ingredients
Chicken legs
Sriracha
Honey
Lime
Fresh ginger
Perfect For
A quick and easy weeknight meal.
Family dinners.
Casual gatherings
A meal in front of your favourite sport on TV
Explore more full videos on my YouTube channel @kateflowerfood
| DIETARIES | SERVES | PREP TIME | COOK TIME |
|---|---|---|---|
| GF | DF | 4 | 20 MINS | 35 MINS |
INGREDIENTS
8 x chicken drumsticks
2 cups raw Jasmine rice, cooked to packet instructions
Marinade
2 Tbsp Sriracha
2 Tbsp honey
1 lime, juice and zest
2 Tbsp soy sauce
2cm ginger, minced
Apple Slaw
2 cups red or green cabbage (or both), shredded
1 red apple, julienne
2 stalks of celery, finely sliced
3 radishes, finely sliced
1 red capsicum, sliced into strips
Optional Slaw Dressing
juice of half a lime
1 tsp toasted sesame oil
salt, sugar to season
METHOD
Preheat oven to 180°C
Place marinade ingredients on a clean baking tray baking tray and mix together
Add the chicken drumsticks and roll in the marinade to coat. (See note about securing skin with toothpicks in Cooks notes below)
You can set aside the chicken to marinate for a period of time or cook immediately depending on how much time you have to spare.
When you are ready to cook the drumsticks, add ½ cup of water to the baking tray and roast for 30 -35 minutes, turning and basting the chicken a couple of times during the cook.
While the chicken is cooking cook your rice to packet directions and set aside.
Prepare the slaw ingredients and toss together in a large bowl. Add the dressing ingredients and toss again to coat.
Plate up for the family on a platter with rice on the base, slaw to one side, chicken legs on the other and drizzle with the delicious juices from the pan.
COOK’S NOTES
Try the versatile marinade on other meats.
If you’re in a rush grab store bought slaw and a bag of pre cooked rice - “quick cook rice”.
Use toothpicks to keep the skin in place by pulling the skin to the end of the chicken leg and securing it with the toothpick. Just don’t forget to take them before serving.