Thai Roasted Chicken Legs
I know that we haven’t even hit Thanksgiving yet, and normally I am at the forefront of the movement to not even mention Christmas until after Thanksgiving…but this year I find myself humming Christmas carols in the kitchen (and secretly playing them in the car…), dreaming of the tree decorations, and planning out gifts to be given. Since we are in a new home I’ve got to figure out where all our decorations go…ya know? My family always had the same spot for each decoration- it was planned and organized and regulated and that is what I am used to. Christmas is a time for orderly fun (jk). But now I get to start all over!
In our family, holidays are all about traditions. Each year my mom tries to change up our traditions and each year my sister and I pitch a fit…like adults. Because we want to have the EXACT same thing for each meal and the exact same routine for each holiday. It’s tradition y’all and you don’t mess with tradition.
One of my favorite Christmas traditions is going into the malls and seeing all the decorations and people watching. I can’t wait to go back to Dallas for Thanksgiving this year because I will get to see the same mall decorations that I have been looking at since I was a little girl (a word to the wise- don’t eat the Santa Clause at Northpark made of nuts and candy, he’s been there forever…). And these chicken legs are the perfect dinner to share after a hectic day spent in the malls. Because let’s be honest- the malls at Christmas time are a madhouse (which is what makes the people watching sooooo good).
You just prep the chicken before you leave, let it marinate, and then pop it in the oven when you get home. Normally I’m not a fan of chicken on the bone because gross, but I will make an exception for this. Crispy, sweet, spicy, perfection. Pair it with some rice and a veggie or two and you are ready to create a new family tradition. The thing that sets this chicken apart is putting the ginger and garlic under the skin…that and making sure you scrape up the sauce from the pan and cover the chicken with it before you dig in. Mmmm…the sauce though!
- 4 chicken leg quarters
- 4 garlic cloves, minced
- 1 1/2 t. fresh ginger, minced
- 2 T. rice vinegar
- 2 t. siracha
- 1 lime, juiced
- 2 T. brown sugar
- Carefully separate skin from chicken legs, leaving it attached. Divide garlic and ginger among the four legs evenly, cover again with skin. Salt and pepper to taste. Set aside in a shallow dish.
- Whisk remaining ingredients and pour over chicken legs. Allow to marinate for at least 1 hour (they are best after marinating for four or more hours).
- Preheat oven to 400 and roast chicken legs for 45 minutes to an hour. Plate chicken legs and cover with sauce. Enjoy!
You can never change traditions…but you can always add to them!