As I’ve mentioned before, I cooked dinner for my Mom for Mother’s Day, as I do every year, but this Sunday my Mom decided to surprise me, and cooked dinner for me.
She made fried chicken, mashed potatoes and gravy, and I made bread. We had a really good time, though I did find out that while cooking my Mom cannot support a conversation, which was not something I had noticed when I was living with her as a child.
We did have some nice conversation while we went shopping together for all the ingredients, and she insisted on buying me some pantry items I was missing. Thank you Mom. We also got one of those gigantor packages of chicken legs which has 14 pieces in it. It was much cheaper per pound than the smaller packages, but obviously had more chicken in it than Mom had any intention of frying for two people. I told her I would find something to do with it.
So I made Oven Barbecued Chicken. The great thing about this recipe is that, except for the chicken legs, these are all pantry items for me, so it’s a recipe that needs very little fore planning and is pretty quick to prepare. As an added plus it tastes great.
Of course, since my Mom did buy this chicken, I had to make it for her, and now she says she owes me dinner again. I can see this cycle repeating for a very long time.
7 chicken legs
¾ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon honey mustard
1 teaspoon fish sauce
½ teaspoon chili powder
Preheat oven to 350OF
Personally I usually remove the skin from my chicken unless I’m frying it. This is because a lot of times if I cook it in a sauce, like these are, the skin tends to absorb a lot of the flavor but the meat does not. When I remove the skin the meant tends to absorb the flavor a great deal better.
The easiest way to remove the skin is to hold the leg under running hot water and grasp the skin at the thickest part, and pull the skin. Hard. It won’t be that hard as long as keep the leg under the hot water, but the hardest part will be down at the joint.
Place the chicken legs in a deepish baking dish.
Mix the remaining ingredients well in a large bowl and pour entire contents over chicken. Turn the chicken legs with a spoon a few times to ensure they have been completely coated, if you try to turn them with your fingers you’ll season your fingers very well, but will actually be whipping the sauce off of the chicken.
Bake chicken for 30 minutes. Open oven and turn chicken, again using a spoon. Bake for another 30 minutes or until the meat begins to pull away from the bone.
When serving, spoon extra sauce over the chicken and extra sauce with either rice or buttered noodles.
It does take about an hour, since that’s how long you bake it, but the prep time for this recipe is minutes. It takes longer to just get everything out of the refrigerator than to make the sauce.
Enjoy, if you notice the final photo is actually what I took for lunch.