These honey chicken legs are so incredible! They are even juicier than the cocoa-rubbed legs and are made with an onion-based marinade. Honey has many beautiful health benefits. The marinade consists of salt, garlic, pepper, ginger, nutmeg and honey. I added chopped green onions for an in-depth flavor so the chicken has a really good aroma during baking.
I like adding slits on top of the chicken legs to allow the marinade to seep into the chicken much better. You can refrigerate the chicken to deepen the flavor. I use whole chicken legs and don’t split the legs because it turns out much juicier this way. This recipe is ready in under an hour so it is not an overcomplicated recipe. When the chicken is done, I garnished it with extra chopped green onions. The next best alternative for garnishing these honey chicken legs are fresh herbs like sage or basil. Let the chicken rest for a few minutes before serving to prevent it from drying out. These chicken legs would pair well with fried rice, plantain or fries.
Other roast chicken recipes you should check out:
- Cocoa-rubbed chicken legs
- Mustard chicken legs
- Mango habanero whole chicken
- Lemon pepper chicken thighs
- Soy chicken thighs
Ingredients
1 kg/ 2 lbs chicken legs (6 pieces)
1/2 parsley flakes
1 teaspoon table salt
1 tablespoon ground ginger
1 tablespoon garlic powder
2 teaspoons ground black pepper
2 teaspoons ground nutmeg
1 cup honey
3 green onion stalks, trimmed and chopped
Instructions
- Preheat the oven to 400°F/205°C.
- Mix the salt, ginger, garlic, black pepper, nutmeg and chopped onions in a bowl. This is your marinade.
- Mix the chicken leg with the marinade.
- Put in for 30 minutes, flip and put in for another 20 minutes.
- Garnish with extra chopped green onions.