BAKED CHICKEN LEGS

Recipe

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Teriyaki chicken legs is a perfect back to school recipe. The teriyaki sauce is cooked in minutes and the baked chicken legs are easy too. Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it’s crispy, tender and juicy then slather on the sweet sticky savory teriyaki sauce!

Total Time

1 h

Servings

4 people

Cuisine

Asian American

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ingredients

– 1 1/2 tbsp vegetable oil – 6 chicken legs – 2 tsp garlic powder – salt for taste - tap to see more...

STEPS

– Add all of the teriyaki sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. Reserve about 1/4 cup of the sauce for serving.

STEPS

– Preheat oven. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil. – Line a baking sheet pan with foil then place a baking rack on top. Place the chicken on to the rack. – Bake each side of the chicken.  Drizzle the remaining sauce over each chicken leg and serve immediately.

STEPS

Instead of basting, after the chicken if done,  add the teriyaki sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer. Add the chicken legs to the cast iron skillet and toss until nicely coated with the teriyaki sauce.

READY

Enjoy!

So good!

April

Author:

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